- 4
Ingredients
- 2 Tbsp butter
- 2 Tbsp pine nuts
- 1 cup uncooked couscous
- 2 Tbsp dry white wine
- 1 (14.5-oz) can fat-free, lower-sodium chicken broth
- 1 Tbsp grated lemon rind
- 1 Tbsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp white pepper
- 1/2 tsp ground fennel seeds
- 1/2 tsp ground coriander
- 1/4 tsp sugar
- 1/4 tsp kosher salt
- 4 (6-oz skinless salmon fillets
- Cooking spray
Preparation
Step 1
1. Preheat grill to medium-high heat.
2. Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in rind, juice, 1/4 teaspoon salt, and black pepper.
3. Combine white pepper and next 4 ingredients (through 1/4 teaspoon salt) in a small bowl. coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium-high heat 4 minutes each side or until desired degree of doneness. Serve over couscous.
For the Grilled Summer Squash:
Preheat grill to medium-high heat. Combine 2 cups baby zucchini, halved lengthwise, and 2 cups baby yellow squash, quartered lengthwise, in a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper; toss well. Place vegetables on a grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender.