Orange-Dijon Salmon with Almond-and-Herb Couscous
recipe found in Fitness Magazine, January 2012
|Refreshing salmon recipe!|
1 tablespoon Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon orange marmalade
1 1/4 pounds salmon, cut into four equal portions
3/4 cup couscous
2 tablespoons sliced almonds, toasted
1 cup fresh chives, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh mint, chopped
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees. In a small bowl, combine the Dijon mustard, whole-grain mustard and orange marmalade. Place the salmon, skin side down, in a baking dish and spread the mustard-marmalade mixture evenly over the top of each piece; cook 12 minutes.
2. Meanwhile, in a small pot, bring 3/4 cup water to a boil; remove from heat. Stir in the couscous, cover and let sit 5 minutes. Fluff with a fork and mix in the almonds, chives, parsley, mint, oil, lemon juice, lemon zest, salt and black pepper. Serve topped with salmon.
Karl's reaction - "I like this babe. It has a good taste to it. Good hearty portion."
My take - I liked this. It was easy to make and tasted great. I like making salmon different ways so this was cool!