Prep Time: 15 minutes     Cook Time: 15 minutes

Total Time: 30 minutes     Yield: 4 servings


For the salmon:

4 salmon fillets
¼ teaspoon garlic powder
¼ teaspoon salt

For the sauce:

1 tablespoon corn starch
2 tablespoons cold water
⅓ cup sugar
⅓ cup orange juice
¼ cup soy sauce
¼ cup rice vinegar
½ teaspoon sesame oil
2 teaspoons minced garlic
1½ tablespoons honey
Scallions and sesame seeds for garnish

For the couscous:

1 cup couscous
1 cup water or chicken stock
1 teaspoon unsalted butter
1 celery rib, diced small
¼ cup onion, diced small
1 lime, juice and zest
½ of one orange, juice and zest
½ cup clementine segments, halved
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste


For the salmon:

Preheat oven to 400˚F. Line a baking sheet with foil and spray lightly with cooking spray.

Place salmon on foil, close but not touching. Sprinkle with garlic powder and salt.

Loosely fold the sides of the foil over the fish, but do not seal. Bake for 12-15 minutes or until fully cooked and flaky.

For the sauce:

Add cornstarch to water in a small bowl. Set aside.

Add sugar, orange juice, soy sauce, vinegar, sesame oil, and garlic to a small saucepan. Bring to a boil over medium heat, whisking continuously. Reduce heat to simmer and add honey.

Add cornstarch and water and continue whisking until smooth, thickened sauce develops.

Add sauce to tops of cooked salmon filets and garnish with fresh scallions and sesame seeds.

For the couscous:

Bring the water and butter to a boil over high heat. Remove from heat and stir in dry couscous. Cover and rest for 5 minutes. Pour couscous onto a baking sheet and toss with a fork to loosen, breaking up any clumps.

Add celery, onion, lime, orange, clementine segments, and parsley to the couscous and toss lightly. Test and add salt and pepper to taste.


Per Serving
CAL: 553.3
FAT: 16.4g
CARB: 70.3g
PROTEIN: 31.4g