Salmon with Orange-Ginger Sauce
couscous salad with bell peppers and almonds
The sweet and tart orange-ginger sauce used to top this oven-roasted salmon also makes a flavorful dressing for a side salad with couscous and arugula.
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Proteins
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Ingredients
Salmon with Orange-Ginger Sauce:
- Salmon - 1 lb
- Lime - 1 , zest and juice of
- Ginger, fresh - 1 inch , grated
- Orange juice (store-bought or fresh-squeezed) - 2 cups
- Yogurt, Greek or plain (opt) - 1/2 cup
- Mustard, dijon - 1 tsp
- Cumin, ground - 1/4 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Oil, cooking - 1 Tbsp
Couscous Salad with Bell Peppers and Almonds:
- Couscous (enough for 2 nights) - 2 cups
- Water - 1 cup
- Orange juice (store-bought or fresh-squeezed) - 2 cups
- Butter - 3 Tbsp
- Bell peppers, red - 1 , thinly sliced
- Arugula (sub chopped baby spinach or mixed greens) - 3 oz
- Almonds, sliced - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
537
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% Daily Value
Total Fat
18g
27%
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Saturated Fat
4g
20%
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Trans Fat
0g
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Cholesterol
70mg
23%
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Sodium
101mg
4%
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Total Carbohydrate
61g
20%
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Dietary Fiber
5g
19%
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Sugars
20g
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Protein
33g
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Prep
- Make couscous - (If prepping right before cooking, preheat the oven as described in Make Step #1 before returning to this step.) This makes enough for Tuesday's dinner. Heat the water and orange juice (just the portion for the couscous) in a saucepan until boiling. Remove the pan from the heat, stir in the couscous and cover with a lid. Allow to sit, covered for 10 minutes. Add butter and fluff couscous with two forks until butter is melted. Season with some salt and pepper. Reserve half for Tuesday. (Can be done up to 3 days ahead)
- Slice bell peppers. (Can be done up to 3 days ahead)
- Salmon - Rinse and dry fish. Lightly salt and pepper. Zest lime and scatter zest over the top of the fish.
- Ginger - Prep as directed. (Can be done up to 4 days ahead)
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Make
- Preheat oven to 425F (218C) degrees.
- Heat orange juice (just the sauce portion) and ginger in a small saucepan over medium-high heat. Bring to a boil and allow to continue boiling (reduce heat if it looks like it will boil over) until it reduces to a third of its original volume, ~10 minutes (this long reduction is key to getting a creamy sauce). Remove from heat and whisk in yogurt, mustard, lime juice, cumin and red pepper flakes. Season with some salt and pepper.
- Line sheet pan with foil and brush with some cooking oil. Add salmon and bake for 8 to 12 minutes (note: the general rule is 8 to 12 minutes for salmon that is 1” (2.5 cm) at its thickest point, so adjust as needed).
- Toss couscous (remember to save half the couscous for Tuesday) with bell peppers, arugula and almonds. Add half the sauce to salad and toss to combine. Serve salmon with the remaining sauce over the top and salad on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
537
Just a moment...
% Daily Value
Total Fat
18g
27%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
101mg
4%
Just a moment...
Total Carbohydrate
61g
20%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
20g
Just a moment...
Protein
33g
Just a moment...
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