Honey Orange Glazed Salmon With Orange Almond Couscous

Ingredients

1 cup florida orange juice

1 1⁄2 lbs whole wild salmon fillets

2 tablespoons honey

3 slices fresh gingerroot

1 1⁄3 cups whole wheat couscous

3 tablespoons extra virgin olive oil, divided

2 cups arugula

1⁄4 cup sliced green onion (2-3 onions)

1⁄2 cup toasted sliced almonds

2 cups water

salt and pepper

1⁄2 cup florida orange juice

1⁄4 cup extra virgin olive oil

1 garlic clove, crushed

1 tablespoon honey

1 teaspoon Dijon mustard

2 teaspoons red wine vinegar

salt and pepper

Directions

1. Prepare salmon by removing skin and bones (if attached) and cutting into 4 to 6 fillets. Season with salt and pepper on both sides.

2. Whisk together all salad dressing ingredients in a medium bowl and set aside.

3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside.

4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl.

5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing.

6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done.

7. Serve glazed salmon over couscous salad and enjoy.

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