Wednesday, February 8th 2012, 5:17 pm
Grilled Agave Salmon with Curried Cous Cous Salad
Ingredients:
2 salmon filets
salt
pepper agave nectar
Juice of one orange
1 box whole wheat couscous
3/4 cup chicken stock
3/4 cup water
1 tablespoon curry powder
1 cup golden raisins
3/4 cup sliced almonds
1/3 cup fresh basil, sliced thin
Heat grill or grill pan to medium hi
Directions:
Heat grill or grill pan to medium high. Rub salmon filets with olive oil, salt and pepper. Place skin side down on grill and cook for approx. 4 minutes per side. Once salmon is flipped skin side down drizzle with agave nectar and orange juice. Remove from heat.
While salmon is cooking, heat broth and water in a stockpot on high. Bring to a boil. Add 1 teaspoon olive oil and 1 tablespoon curry powder. Once it comes to a boil, add in couscous place lid on top and turn the heat off. Allow to sit for 5 minutes and then fluff with fork. Add in raisins and almonds. Sprinkle with basil and serve!
February 8th, 2012
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