Maple Glazed Salmon with Tomato-Dill Couscous

By jenknoll

Ingredients

• Couscous:
• 1 Tbsp olive oil
• 1 cup uncooked couscous
• 1 cup + 2 Tbsp fat-free, lower-sodium chicken broth
• 1/8 tsp salt
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 2 Tbsp fresh dill, chopped
• Salmon:
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp ground ancho chile powder
• 1/4 tsp ground cumin
• 1/2 tsp brown sugar
• 3/4 tsp kosher salt
• 4 (6 oz) salmon fillets
• 2 Tbsp maple syrup

Preparation

Step 1

Preheat broiler to 500 F.

Heat a small saucepan over medium-high heat. Add olive oil to pan and heat until hot. Stir in couscous; sauté 1 minute. Add chicken broth and salt; bring to a boil. Stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in tomatoes, onion, and dill.

Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a pan coated with cooking spray; broil 6-9 minutes or until flaky and cooked through. Brush fillets evenly with syrup; broil 1 minute. Serve each salmon filet over 3/4 cup couscous mixture.

Yield: 4 servings