Orange-Dijon Salmon with Almond-and-Herb CousCous

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Orange-Dijon Salmon with Almond-and-Herb CousCous calories by ingredient


Introduction

Vitamin C to improve mood and reduce stress, Omega 3 fatty acids to ease anxiety and depression, and Vitamin E to lower blood pressure! Eat some now!:) Vitamin C to improve mood and reduce stress, Omega 3 fatty acids to ease anxiety and depression, and Vitamin E to lower blood pressure! Eat some now!:)
Number of Servings: 4

Ingredients

    1 TBSP Dijon mustard
    1 tsp whole-grain mustard
    1 1/4 lbs. salmon, cut into four equal portions
    3/4 cup couscous
    2 TBSP sliced almonds, toasted
    1 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 oil
    2 TBSP freshly sueezed lemon juice
    1 tsp lemon zest
    1/4 tsp salt
    1/2 tsp black pepper

Tips

From Fitness Magazine Jan. 2012


Directions

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