Salmon with Orange Vinaigrette and Almond Couscous
Prep Time
Serves
Cooking Mode
2 packages
Sockeye Salmon fillet
Salt and freshly ground pepper
2 tbsp Champagne Vinaigrette
1 tbsp Compliments Frozen Orange Juice concentrate, thawed
1 tbsp Compliments Butter
½ cup slivered almonds
2 cups Compliments Chicken Broth
1 box couscous
2 packages
Sockeye Salmon fillet
Salt and freshly ground pepper
2 tbsp Champagne Vinaigrette
1 tbsp Compliments Frozen Orange Juice concentrate, thawed
1 tbsp Compliments Butter
½ cup slivered almonds
2 cups Compliments Chicken Broth
1 box couscous
Directions
1Preheat oven to 450°.
2Rinse salmon and pat dry between paper towels.
3Arrange salmon, skin side down, in a baking dish or pan.
4Sprinkle with salt and pepper to taste.
5In a small bowl, mix together vinaigrette and orange juice concentrate until well blended.
6Spoon mixture equally over salmon fillets.
7Bake until salmon flakes easily and is no longer translucent in center of thickest part (cut to test), 12-14 minutes.
8While salmon bakes, melt butter in a 3 to 4-quart pan over medium-high heat.
9Add almonds and stir constantly until almonds are lightly browned, 2-3 minutes.
10(If almonds begin to brown too quickly, reduce heat to medium-low).
11Add broth to pan and bring to a boil over high heat.
12Add couscous, cover pan tightly, remove from heat, and let stand until all the liquid is absorbed, about 5 minutes.
13To serve, slide a spatula in between skin and meat of salmon and lift fillets to serving plates (leaving skin in pan).
14Fluff couscous and almonds with a fork and spoon onto individual plates alongside salmon.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note