Blog & Resources
Looking for a quick and easy weeknight meal? This Ponzu Grilled Salmon with Couscous is the perfect dish! The bright and tangy flavors of the ponzu sauce complement the delicate flavor of the salmon perfectly. Serve with some steamed couscous and you’ve got a restaurant-quality meal that’s ready in no time!
- 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 ½ cups)
- 1 cup uncooked Israeli couscous
- 2 cups water
- ¼ teaspoon salt
- 1 cup raw spinach leaves, trimmed
- ½ cup fresh orange juice
- 2 tablespoons brown sugar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sake (rice wine)
- 1 tablespoon fresh lime juice
- ½ teaspoon cornstarch
- ⅛ teaspoon crushed red pepper
- 4 (6-ounce) salmon fillets with skin (about 1 inch thick)
- Cooking spray
- Lime wedges (optional)
- Preheat grill.
- 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 ¼ 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 ¼ 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.