Paragons of moderation that we are, I came up with this dead easy glaze for baked salmon that turned out to be even better than I had hoped. Seriously, the whole time we were eating, I couldn't shut up about how delicious the fish tasted. Sometimes I turn into a broken record when I'm really enjoying my food; thankfully, Mike just nods and keeps chewing.
The idea for the warmly spiced couscous with dried fruit, pine nuts and scallions came from Nigella Lawson's How to Eat, but I kept this one very light with just a dab of butter that you could actually leave out if you wanted. It is one of my favorite couscous dishes in recent memory. Maybe it's not really all that healthy because you will want to eat more than just one serving.
Rounded out with steamed kale quickly sauteed in a little olive oil and tossed with lemon juice, salt and pepper, I thought this was the perfect colorful healthy plate. The wonderful thing is that it tasted as flavorful and delicious as any meal we would usually cook on a Saturday night.
Salmon with Chipotle-Honey Glaze
Nonstick cooking spray
2-6 oz. salmon fillets, skin on
salt and pepper
3 tbs. honey
1 canned chipotle chile, seeded and chopped, plus 2 tsp. of the sauce from the chile can
1 tbs. lime juice
Preheat oven to 400 degrees. Line a baking sheet with foil and coat with nonstick cooking spray. Sprinkle the salmon with salt and pepper, place skin side down on the baking sheet and bake for 13-15 minutes.
Meanwhile, whisk the honey, chipotle chile, chile sauce and lime juice together in a small bowl. Taste and add more honey if you want it sweeter, or more chipotle sauce if you want it hotter.
After 13 to 15 minutes or when the salmon is three-quarters of the way done (depending on thickness), take the baking sheet out of the oven and drizzle the chipotle-honey glaze all over the fish. Continue baking for 5 minutes, or until the salmon flakes easily and is cooked through. Spoon any excess glaze that has collected on the foil over the salmon and serve. If the salmon skin sticks to the foil, gently remove the flesh to the serving plates and no one will have that extra piece of skin left when they are done eating.
Inspired by a recipe in Nigella Lawson's How To Eat
1 ¼ c. water, chicken broth or vegetable broth
½ tbs. butter
¼ tsp. salt
1 c. whole wheat couscous
½ tsp. cinnamon
¼ tsp. ground cumin
¼ c. dried currants (raisins or cranberries would also work well)
1 bunch scallions, white and light green parts, thinly sliced
2 tbs. pine nuts
Bring the water or broth to a boil over high heat. Add the butter and salt. Add the couscous while continuously stirring with a whisk or fork. When the liquid returns to a boil, lower the heat to the lowest setting and add the cinnamon, cumin, currants, scallions and pine nuts. When all the water is absorbed, cover tightly and remove from heat. Let the couscous steam for at least 5 minutes, then fluff with a fork and serve.