Honey Orange Glazed Salmon With Orange Almond Couscous Recipes

ORANGE GLAZED SALMON

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

HONEY DIJON ALMOND COUSCOUS

Steps:

• For glaze, combine honey, mustard and lemon zest in small bowl; mix well. Set aside.
• Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
• For couscous, bring water to boil in medium saucepan. Cook couscous according to package directions; remove from heat; fluff with a fork. Set aside.
• In large skillet heat oil; sauté onion, bell pepper and carrots until softened. Add couscous, raisins, toasted almonds, turmeric and cinnamon; stir well to combine. Season to taste with salt and black pepper.
• To serve, lightly drizzle glaze over couscous servings.

HONEY & ORANGE GLAZED CHICKEN

Steps:

• Place chicken in a 12x16 inch baking pan and drizzle melted butter over it. Bake in a 325 degree oven for about 30 minutes. Combine orange mixture, honey, and dijon mustard and simmer over low heat for a few minutes until well blended. Baste chicken frequently with Honey and Orange glaze until tender and a rich golden color, about 30-40 minutes. Serve with brown rice.

HONEY ORANGE GLAZED SALMON WITH ORANGE ALMOND COUSCOUS

Steps:

• 1. Prepare salmon by removing skin and bones (if attached) and cutting into 4 to 6 fillets. Season with salt and pepper on both sides.
• 2. Whisk together all salad dressing ingredients in a medium bowl and set aside.
• 3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside.
• 4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl.
• 5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing.
• 6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done.
• 7. Serve glazed salmon over couscous salad and enjoy.