Adapted from: Cooking Light
Prep time: 5-10 minutes
Cook time: 15 minutes
Total time: 20-25 minutes
1 tsp. EVOO
2 tbsp. shallots, thinly sliced and peeled?(about 1 large)
8 oz. small golden beets, thinly sliced,?peeled, and quartered (about 1 ? cups)
1 cup uncooked Israeli couscous
2 cups water
? tsp. salt
1 cup raw spinach, trimmed
? cup fresh orange juice
2 tbsp. brown sugar
3 tbsp. soy sauce or alternative
2 tbsp. fresh lime juice
? tsp. cornstarch
? tsp. crushed red pepper
4 (6 oz.) salmon ?lets with skin (about 1-inch thick)
nonstick spay or EVOO
lime wedges (optional)
1. Preheat grill.
2. To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat.?Add shallots and beets; saut? 5 minutes or until shallots are tender and just beginning to?brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and?simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss?gently until combined and spinach wilts. Keep warm.
3. To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in?a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook?for 1 minute.
4. To prepare ?sh, brush cut sides of ?llets with 1/4 cup sauce; place, skin sides up, on grill?rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon ?llets;?brush with remaining 1/4 cup sauce. Grill 3 minutes or until ?sh ?akes easily when tested?with a fork or desired degree of doneness. Serve with couscous and lime wedges, if?desired.
Notes: Wild Alaskan salmon is in season this time of year, and you can ?nd it in supermarkets?and ?sh markets across the country. Its rich ?avor is worth paying a bit more. The ponzu?sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and?beautiful color but don’t stain like the way red beets do. Israeli couscous has lovely pearl-like grains that?are much larger than regular couscous. Use regular couscous if you can’t ?nd Israeli.