Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Grilled Salmon and Brown Butter Couscous

See also

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)

Ingredients:

  • 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

Preparation:

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.

Advertisement