Hoisin-Lime Salmon with Asparagus Couscous


Hoisin-Lime Salmon with Asparagus Couscous

2 tablespoon hoisin sauce
2 teaspoon honey
1/2 lime, plus several wedges for garnish
Coarse salt and freshly ground black pepper
1 scallion, thinly sliced
Nonstick cooking spray

1 cup couscous
1/2 lime, zested
2 cup water
2 teaspoon vegetable oil
1 teaspoon coarse salt
8 ounce asparagus, sliced 1/4-inch thick on the bias


Prepare couscous: Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.

Bring water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

Meanwhile, cook salmon: Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.

Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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