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Grilled Salmon and Brown Butter Couscous

Grilled Salmon and Brown Butter Couscous
Grilled Salmon and Brown Butter Couscous
Photo: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross

It’s June and that means it’s really grilling season! Today’s recipe feature is Grilled Salmon and Brown Butter Couscous. The salmon is dry rubbed with a mix of salt, white pepper, ground fennel seeds, coriander and sugar and then grilled to perfection. The couscous is made extra delicious with a bit of browned butter and pine nuts. Add your favorite grilled vegetables to create a fantastic meal. Healthy and joyous eating!

Grilled Salmon and Brown Butter Couscous (Recipe courtesy Mary Drennan)


  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • 1 cup uncooked couscous
  • 2 tablespoons dry white wine
  • 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
  • 1 tablespoon grated lemon rind
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon ground fennel seeds
  • ½ teaspoon ground coriander
  • ¼ teaspoon sugar
  • ¼ teaspoon kosher salt
  • Four (6-ounce) skinless salmon fillets
  • Cooking spray


Preheat grill to medium-high heat.

Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add pine nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in rind, juice, ¼ teaspoon salt, and black pepper.

Combine white pepper and next 4 ingredients (through ¼ teaspoon salt) in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until desired degree of doneness. Serve with couscous and your favorite grilled vegetables. Serving yield = 4 servings.

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