- 2 tablespoons maple syrup
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 2 salmon fillets (4 ounces each)
- 1 cup reduced-sodium chicken broth
- 1/2 cup sliced fresh mushrooms
- 1/8 teaspoon pepper
- 1/2 cup uncooked couscous
- Line a small baking pan with foil; coat the foil with cooking spray. In a small bowl, combine the syrup, soy sauce and garlic. Place fillets skin side down on prepared pan. Brush half of the syrup mixture over salmon. Broil 6 in. from the heat for 7 minutes. Brush with remaining syrup mixture. Broil 6-8 minutes longer or until fish flakes easily with fork.
- Meanwhile, in a small saucepan, bring the broth, mushrooms and pepper to a boil. Reduce heat; cover and simmer 5-6 minutes or until mushrooms are tender. Return to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with salmon. Yield: 2 servings.
Originally published as Maple Salmon with Mushroom Couscous in Cooking for 2 Winter 2005, p8
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jul. 22, 2014
"Just what I was looking for to make a gorgeous piece of fresh wild salmon head over the top!!!"
Reviewed Feb. 7, 2011
"Delicious and easy to prepare. A family favorite."