Ponzu Grilled Salmon with Golden Beet Couscous

Name: Ponzu Grilled Salmon with Golden Beet Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 1 teaspoons cornstarch; 0 teaspoons crushed red pepper; 1 teaspoon extravirgin olive oil; 355 milliliters ounces small golden beets, thinly sliced, peeled, and quartered (about; 237 milliliters uncooked Israeli couscous; 1 Tbsp fresh lime juice; 3 Tbsps low-sodium soy sauce; 118 milliliters fresh orange juice; 2 Tbsps sake (rice wine); 680 grams salmon fillets with skin (about 1 inch thick); 0 teaspoons salt; 2 Tbsps thinly sliced peeled shallots (about 1 large); 237 milliliters raw spinach leaves, trimmed; 473 milliliters water

Ponzu Grilled Salmon with Golden Beet Couscous might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 494 calories, 41g of protein, and 12g of fat. This recipe serves 4. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a dairy free and pescatarian diet. This recipe from My Recipes requires salmon fillets, shallots, pepper, and salt. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Grilled Salmon Steaks with Chipotle-Ponzu Sauce and Grilled Green Beans, Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce, and Golden Beet & Beet Greens Pasta W/ Ricottan and Feta Cheese.

Instructions

Preheat grill.

Equipment you will use

Grill

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Couscous

Equipment you will use

Frying Pan

Add shallots and beets; saut 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently.

Ingredients you will need

Couscous

Shallot

Beet

Add water and salt; cover and simmer 8 minutes or until couscous is tender.

Ingredients you will need

Couscous

Water

Salt

Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

Ingredients you will need

Spinach

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

Ingredients you will need

Orange Juice

Red Pepper

Sauce

Equipment you will use

Sauce Pan

Whisk

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Ingredients you will need

Salmon

Cooking Spray

Sauce

Fish

Equipment you will use

Grill

Serve with couscous and lime wedges, if desired.Wild Alaskan salmon is in season this time of year, and you can find it in supermarkets and fish markets across the country. Its rich flavor is worth paying a bit more. The ponzu sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and beautiful color, but don't stain like red beets. Israeli couscous has lovely pearl-like grains that are much larger than regular couscous. Use regular couscous if you can't find Israeli.

Ingredients you will need

Israeli Couscous

Golden Beet

Lime Wedge

Ponzu Sauce

Red Beet

Couscous

Grains

Salmon

Fish

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 1teaspoons

cornstarch 0teaspoons

crushed red pepper 1teaspoon

extravirgin olive oil 355milliliters

ounces small golden beets, thinly sliced, peeled, and quartered (about 237milliliters

uncooked Israeli couscous 1Tbsp

fresh lime juice 3Tbsps

low-sodium soy sauce 118milliliters

fresh orange juice 2Tbsps

sake (rice wine)680grams

salmon fillets with skin (about 1 inch thick)0teaspoons

salt 2Tbsps

thinly sliced peeled shallots (about 1 large)237milliliters

raw spinach leaves, trimmed 473milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.