Moroccan Salmon with Nectarine Couscous

Punch up your salmon dinner in just 25 minutes with our aromatic blend of spices. We pair it with a whole-wheat couscous with buttery pine nuts and sweet nectarines to complete this delicious, satisfying meal.

Photo: Maya Visnyei

By Nancy S. Hughes

Serves: 4
Hands-on time: 20 minutes
Total time: 25 minutes

INGREDIENTS:

• 1 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp fresh ground black pepper
• 1/2 tsp sea salt, divided
• 4 4-oz boneless salmon fillets, skin on
• High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
• 1/2 cup whole-wheat couscous
• 2 green onions, chopped
• 1/2 yellow bell pepper, diced
• 1 oz pine nuts, toasted
• 1/2 cup diced nectarine

INSTRUCTIONS:

1. In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.
2. Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.
3. Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.

Nutrients per serving (1 salmon fillet and 3/4 cup couscous mixture): Calories: 274, Total Fat: 10 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 4 g, Omega-3s: 1,970 mg, Omega-6s: 1,570 mg, Carbs: 19 g, Fiber: 6 g, Sugars: 2 g, Protein: 26 g, Sodium: 313 mg, Cholesterol: 62 mg

Nutritional Bonus: Salmon is one of the best sources of vitamin B12 on the planet.