Sweet and spicy fish and couscous is a healthy dish that takes minutes to make.
Directions for: Orange and Five Spice Salmon on Couscous with Salad
Ingredients
4 cup matchstick almonds
(You can do this with 2 cups almonds and 2 cups other nuts of your choice like pecans, walnuts, etc)
2 tsp 1-2 tsp liquid honey
1 pinch Pinch of salt for whole pan
1 bag Romaine lettuce, washed (or baby spinach) (8 oz / 225 g)
cup feta cheese
of a large red onion
8 4-8 strawberries
1 Orange-Five Spice Sauce
Fresh black pepper
tsp Chinese five spice
1 tsp minced ginger (from a jar)
1 tsp minced garlic (from a jar)
1 tsp sesame oil
2 tsp sweet chili sauce
1 Tbsp honey-garlic sauce
2 Tbsp orange marmalade
Cooking spray
4 salmon filets, boneless skinless (approx 6 oz / 170 g each)
Prepared sauce
2 cup whole wheat couscous
4 cup chicken broth, low-sodium
tsp dried cilantro
tsp Madras curry paste
1 Roma tomato
Bottled dressing of you choice
I prefer poppy seed with this combination.
Directions
1. Preheat oven to 350 F (175C)
2. Scatter almonds on a cookie sheet with sides. Drizzle with honey and sprinkle with salt. Bake for 5-7 minutes or until golden brown.
3. Blend spices, ginger, garlic, oil, chili sauce, honey-garlic sauce and orange marmalade together in a small bowl. Spray a non stick fry pan with cooking spray and heat pan on high. Place salmon filets in pan. Cook 2 minutes then pour orange-five spice sauce over top.
4. DO NOT FLIP YET.
5. Once sauce bubbles up, flip salmon, reduce heat to low and cover. Cook for 5-7 minutes then remove from heat.
6. Meanwhile, add chicken broth to a medium stove top pot. Bring to a boil. Add couscous to chicken broth and stir. Add cilantro and curry paste. Remove from heat and let stand.
7. I also like to fold in a finely chopped Roma tomato at the last minute. Remove salad from the fridge and serve with a bottled poppy seed dressing or raspberry vinaigrette.
See more: Quick and Easy, Dinner, Vegetables, Summer, Fish, Lunch, Rice/Grain, Salad