Grilled Salmon and Brown butter Couscous with Grilled Summer Squash

By SJ0414

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
• 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-ounce skinless salmon fillets
• cooking spray

Details

Servings 4
Cooking time 40mins

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 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.