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 ½ cups)
1 cup uncooked Israeli couscous
2 cups water
¼ tsp. salt
1 cup raw spinach, trimmed
½ cup fresh orange juice
2 tbsp. brown sugar
3 tbsp. soy sauce or alternative
2 tbsp. fresh lime juice
½ tsp. cornstarch
⅛ tsp. crushed red pepper
4 (6 oz.) salmon ﬁlets 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; sauté 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 ﬁsh, brush cut sides of ﬁllets 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 ﬁllets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until ﬁsh ﬂakes 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 ﬁnd it in supermarkets and ﬁsh markets across the country. Its rich ﬂavor 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 ﬁnd Israeli.