Tuesday, May 1, 2012


Today and tomorrow, the kid is taking some sort of standardized test at his school. Unfortunately I can't expound much more on the nature of tests because the hubs keeps me away from most things having to do with academics. What I can tell you is this test taking thing inspired my recipe selection for tonight.

Here's hoping the salmon brain food not only helps the kid out tomorrow, but helps me with the copious (my new fave word, btw) amount of writing I have to do tomorrow.

PS - I didn't feel like blogging last night, but we had steak tacos from EatingWell for the kid's birthday dinner. HB kid!

Grilled Salmon and Brown Butter Couscous
Source: Cooking Light, May 2012

  • 2 tbsp butter
  • 2 tbsp pine nuts
  • 1 c. uncooked couscous (used whole wheat)
  • 2 tbsp dry white wine
  • 14.5 oz low-sodium chicken broth
  • 1 tbsp grated lemon rind
  • 1 tbsp lemon juice
  • 1/4 tsp salt (skip)
  • 1/4 tsp pepper (skip)
  • 1/2 tsp white pepper (skip)
  • 1/2 tsp ground fennel seeds
  • 1/2 tsp ground coriander
  • 1/4 tsp sugar
  • 1/4 tsp kosher salt (skip)
  • 4 (6oz) skinless salmon fillets
  • Cooking spray
  • Preheat grill to med-high heat.
  • Heat butter in a small saucepan over med-heat; cook 3 mins or until browned. Add nuts; cook 1 min, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 mins. Fluff with a fork; stir in rind, juice, 1/4 tsp salt and black pepper.
  • Combine white pepper and next 4 ingredients (through 1/4 tsp salt) in a small bowl. Coat salmon fillets with cooking spray. Sprinkle with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over med-high heat 4 mins on each side or until desired degree of doneness. Serve with couscous.
Yield: 4 servings (1 salon fillet and 1/2 c. couscous)
Per serving: 457 cals; 15g fat (4.9g sat, 4g mono, 4.1g poly); 41.2g protein; 35.8g carbs; 556mg sodium

Salmon: 3-0 - we all liked the grilling method (kudos to Chef Hubs)
Couscous: 2-1 - the kid did not care for the couscous (texture, peeps); the hubs and I liked the lemon-y change-up
Difficulty: This was no problem at all. I reduced the overall cook time (40 mins?!) by having Chef Hubs grill the salmon while I dealt with the couscous.

Three Forks

Super food bonanza

No comments:

Post a Comment