salmon with israeli couscous salad
SERVES 6 • PREP TIME: 15 MIN • COOK TIME: 10 MIN
calories per serving: 496
Fat 21 g • Cholesterol 78 mg • Sodium 209 mg • Carbohydrates 41 g • Fiber 3 g • Sugar 8 g • Protein 34 g
INGREDIENTS
HONEY-CUMIN GLAZED SALMON:
6 (5 oz) – salmon fillets (skin on)
2 tbsp – honey
2 tsp – lime juice
2 tsp – olive oil
2 tsp – vinaigrette
1 clove – garlic (minced)
1 tsp – ground cumin
1/2 tsp – salt
1/4 tsp – fresh ground pepper
ISRAELI COUSCOUS SALAD:
1 1/2 cups – Israeli couscous
1/3 cup – olive oil
1/4 cup – lime juice
1 tbsp – honey
1/2 tsp – lime zest (finely grated)
1/2 tsp – salt
1/4 tsp – fresh ground pepper
2 cups – Ontario greenhouse cucumber (chopped)
1 – ripe mango (chopped)
1/2 cup – red onion (sliced)
1/4 cup – fresh mint (chopped)
directions
ISRAELI COUSCOUS SALAD: Cook Israel couscous in salted boiling water for 8 to 10 minutes or until al dente. Drain well. Cook completely. Meanwhile, whisk oil with lime juice, honey, lime zest, salt and pepper. Toss cucumber with mango, red onion, mint and vinaigrette until combined. Let stand for 15 minutes. Toss in couscous. Serve with honey-cumin glazed salmon.
HONEY-CUMIN GLAZED SALMON: Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Stir the honey, with lime juice, olive oil, garlic, cumin, salt and pepper. Brush glaze over the salmon fillets. Marinate for 15 minutes.
Place salmon on prepared baking sheet. Roast for 8 to 10 minutes or until cooked through and flakes easily with fork.