8 ounces small golden beet, thinly sliced peeled, and quartered
1 cup uncooked Israeli couscous
1/4 teaspoon salt
2 cups water
1 cup frsh spinach leaves
1/2 cup orange juice
2 tablespoons brown sugar
3 tablespoons low sodium soy sauce
2 tablespoons sake (rice wine)
1 tablespoon fresh lime juice
1/2 teaspoon cornstarch
1/8 teaspoon crushed red pepper
4 (6 ounce) salmone fillets with skin
Instructions
Preheat grill.
To prepare couscous, heat oil in a large nonstick skillet over medium-high heat. Add shallots and beets; saute 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.
To prepare sauce, combine orange juice and next 6 ingredients in a small sauspan, stirring well with a whisk; bring to a boil over medium high heat. cook for 1 minute.
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 fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork.
Originally Submitted
2/19/2011
0 Out of 5 from
0 reviews
You can add this Ponzu Grilled Salmon with Golden Beet Couscous recipe to your own private DesktopCookbook.
