Grilled Salmon and Brown Butter Couscous

By nanarose

Mary Drennen, Cooking Light

MAY 2012

Ingredients

• 2 tablespoons butter
• 2 tablespoons pine nuts
• 1 cup uncooked couscous
• 2 tablespoons dry white wine
• 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
• 1 tablespoon grated lemon rind
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sugar
• 1/4 teaspoon kosher salt
• 4 (6-ounce) 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 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 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 on each side or until desired degree of doneness. Serve with couscous.