Sweet Orange Salmon with Browned Butter-Orange Couscous

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes.

Sweet Orange Salmon with Browned-Butter Couscous

This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well!

Sweet Orange Salmon with Browned Butter-Orange Couscous

Ingredients

Salmon:

  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • Orange wedges

 

Couscous:

  • 2 tablespoons butter
  • 1/4 cup slivered almonds
  • 1 cup uncooked couscous
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup coarsely chopped orange sections
  • 1/4 cup pomegranate seeds
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Orange wedges

Sweet Orange Salmon with Browned-Butter Orange Couscous

To make the salmon, preheat your broiler. Combine the brown sugar, chili powder, grated orange rind, ground cumin, paprika, salt, ground coriander, and black pepper in a small bowl.

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Rub the spice mixture over the salmon fillets.

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Place the salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

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While waiting for the salmon to cook, make your couscous. Melt the butter in a large saute pan over medium-high heat.

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Add the almonds and cook for 2 minutes, or until almonds are toasted and the butter is lightly browned.

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Add the couscous and cook for 1 minute, stirring constantly. Remove from heat. Bring the broth to a boil in a medium saute pan over high heat. Slowly add the broth to the couscous mixture in the pan. Cover and let stand for 5 minutes.

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Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and 1/4 teaspoon salt.

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Squeeze some of the orange wedges over both the salmon and couscous.

Sweet Orange Salmon with Browned Butter-Orange Couscous

I love the colors in the couscous! And the salmon might be called “Sweet Orange Salmon” but the rub definitely adds a kick. Paired with the couscous though, the flavors balance each other out into an absolutely delicious dish. The couscous is more than just pretty, the pomegranate seeds added pops of really nice flavor and the parsley brightened up the entire dish. The squeeze of fresh orange juice over everything really elevated the meal even more. What a perfect pairing!

Sweet Orange Salmon with Browned Butter-Orange Couscous

 

Sweet Orange Salmon with Browned Butter-Orange Couscous
Author: 
Recipe type: Seafood, Dinner, Weeknight Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Salmon
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • ½ teaspoon grated orange rind
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • Orange wedges
Couscous
  • 2 tablespoons butter
  • ¼ cup slivered almonds
  • 1 cup uncooked couscous
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • ½ cup coarsely chopped orange sections
  • ¼ cup pomegranate seeds
  • 3 tablespoons chopped fresh parsley
  • ¼ teaspoon salt
  • Orange wedges
Instructions
  1. To make the salmon, preheat your broiler. Combine the brown sugar, chili powder, grated orange rind, ground cumin, paprika, salt, ground coriander, and black pepper in a small bowl.
  2. Rub the spice mixture over the salmon fillets.
  3. Place the salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
  4. While waiting for the salmon to cook, make your couscous. Melt the butter in a large saute pan over medium-high heat.
  5. Add the almonds and cook for 2 minutes, or until almonds are toasted and the butter is lightly browned.
  6. Add the couscous and cook for 1 minute, stirring constantly. Remove from heat. Bring the broth to a boil in a medium saute pan over high heat. Slowly add the broth to the couscous mixture in the pan. Cover and let stand for 5 minutes.
  7. Fluff with a fork. Stir in oranges, pomegranate seeds, parsley, and ¼ teaspoon salt.
  8. Squeeze some of the orange wedges over both the salmon and couscous.
Nutrition Information
Serving size: 1 salmon, 1 cup couscous Calories: 170 Fat: 9.2 g Saturated fat: 4 g Trans fat: 0.2 g Carbohydrates: 20.2 g Sugar: 8.6 g Sodium: 365.6 mg Fiber: 2.2 g Protein: 3.3 g Cholesterol: 15.4 mg

 

Comments

  1. says

    Just saw your post at Katherine’s blog hop, what a great meal you put together!

    We have salmon often, so I’m pinning this version to try soon – plus, couscous with browned butter is a great twist on a favorite side dish of ours!

    Nice to “meet” you…

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