Orange-Dijon Salmon with Almond-and-Herb CousCous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 TBSP Dijon mustard1 tsp whole-grain mustard1 1/4 lbs. salmon, cut into four equal portions3/4 cup couscous2 TBSP sliced almonds, toasted1 cup fresh chives, chopped (can substitute 1 TBSP dried chives)1/2 cup chopped fresh flat-leaf parsley (can substitute 1 TBSP dried parsley)1/4 cup fresh mint, chopped (optional)1 TBSP olive oil2 TBSP freshly sueezed lemon juice1 tsp lemon zest1/4 tsp salt1/2 tsp black pepper
Preheat the oven to 375. In a small bowl, combine the Dijon mustard, whole grain mustard, and orange marmalade. Place the salmon, skin side down, in a baking dish and spread the mustard-marmalade mixture evenly over the top of each piece. cook 12 minutes....(I had to cook about 20 mins).
Meanwhile, in a small pot, bring 3/4 cup water to a boil: remove from heat. Stir in the couscous, cover and let sit 5 mins. Fluff with a fork and mix in the almonds, chives, parsley, mint (I left this out), oil, lemon juice, lemon zest, salt and pepper. Serve topped with salmon.
Serving Size: 4 servings
Meanwhile, in a small pot, bring 3/4 cup water to a boil: remove from heat. Stir in the couscous, cover and let sit 5 mins. Fluff with a fork and mix in the almonds, chives, parsley, mint (I left this out), oil, lemon juice, lemon zest, salt and pepper. Serve topped with salmon.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 363.0
- Total Fat: 16.6 g
- Cholesterol: 100.6 mg
- Sodium: 337.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.5 g
- Protein: 38.5 g
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