- 1 teaspoon extravirgin olive oil
- 2 tablespoons thinly sliced peeled shallots (about 1 large)
- 8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)
- 1 cup uncooked Israeli couscous
- 2 cups water
- 1/4 teaspoon salt
- 1 cup raw spinach leaves, trimmed
- 1/2 cup fresh orange juice
- 2 tablespoons brown sugar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sake (rice wine)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cornstarch
- 1/8 teaspoon crushed red pepper
- 4 (6-ounce) salmon fillets with skin (about 1 inch thick)
- Cooking spray
- Lime wedges (optional)
To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.
To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.
To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired.
Yields 4 servings.
Adapted from Kathryn Conrad, Cooking Light, JUNE 2005