Grilled Salmon and Brown butter Couscous with Grilled Summer Squash

Grilled Salmon and Brown butter Couscous with Grilled Summer Squash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp. butter

  • 2

    Tbsp. pine nuts

  • 1

    cup uncooked couscous

  • 2

    Tbsp. dry white wine

  • 1

    14.5-ounce can fat-free, lower sodium chicken broth

  • 1

    Tbsp. grated lemon rind

  • 1

    Tbsp. lemon juice

  • ¼

    tsp. kosher salt

  • ¼

    tsp. freshly ground black pepper

  • ½

    tsp. white pepper

  • ½

    tsp. ground fennel seeds

  • ½

    tsp. ground coriander

  • ¼

    tsp. sugar

  • ¼

    tsp. kosher salt

  • 4

    6-ounce skinless salmon fillets

  • cooking spray

Directions

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 couscous; 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 tsp. salt and black pepper. 3. Combine white pepper and next 4 ingredients (through 1/4 tsp. 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 on each side or until desired degree of doneness. Serve with 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 Tbsp. olive oil, 1/2 tsp. kosher salt, and 1/2 tsp. 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.


Nutrition

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