Grilled Citrus Salmon Recipe

INGREDIENTS:

Salmon

• 4 (7-oz.) salmon fillets
• Salt and Pepper, to taste
• 8 oz. crumbled feta cheese
• 1 tablespoon freshly chopped parsley

Citrus Glaze

• 2 tablespoons unsalted butter
• 3 tablespoons fresh orange juice
• salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon freshly chopped flat-leaf parsley

Summer Vegetables and Pearl Couscous

• 4 cups cooked Israeli (pearl) couscous (~1 cup dry)
• 1/2 batch of fresh asparagus spears
• 1/2 pint grape tomatoes, halved lengthwise
• 1 tablespoon unsalted butter

INSTRUCTIONS:

1. Preheat your oven to 400 degrees F. Toss the halved grape tomatoes with olive oil, salt and pepper and place on cooking sheet that has sides. Cook for 20 minutes and set aside.
2. While waiting for the tomatoes to roast, cook your couscous according to package instructions.
3. Add a medium sized pot of water to your stove and bring to a boil. Wash your asparagus and cut off the woody bottom parts. Slice the asparagus into 1 inch pieces. When The water is boiling, add the asparagus and cook for 1-2 minutes. Strain and run cold water over the asparagus. Set aside.
4. Preheat your grill to 500 degrees F and spray with cooking spray. Season the salmon with salt and pepper.
5. When the tomatoes are roasted, combine the couscous, roasted grape tomatoes, and asparagus in a bowl. Add one tablespoon butter and season with salt and pepper, mixing until the butter melts.
6. Add the salmon to the grill, flesh side down and cook for about 5 minutes (or until ~75% done). Flip the salmon and cook until the salmon is cooked through, about 2 more minutes.
7. Remove from the grill and remove skin if desired.
8. While waiting for the salmon to cook, combine the butter and orange juice in a small saucepan over medium heat. Season with salt, pepper, garlic powder and onion powder and add in the freshly chopped parsley. Heat until the butter melts.
9. To serve, add 1/4 of the couscous to each of 4 plates, and top with the salmon. Drizzle with the citrus glaze and top with some crumbled feta and freshly chopped parsley.

Source: I Can Cook That

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