Maple Spiced Salmon with Brown Butter Couscous
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2 pounds salmon filets
- ·
1 tablespoon brown sugar
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1 teaspoon granulated
garlic
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1 teaspoon smoked paprika
- ·
½ teaspoon salt
- ·
½ teaspoon freshly ground black pepper
- ·
¼ teaspoon cumin
- ·
2
to 3 tablespoons maple syrup
- ·
Chives,
chopped (optional)
BROWN BUTTER COUSCOUS
- ·
1 tablespoon unsalted butter
- ·
1 cup uncooked pearl couscous
- ·
1
¼ cups chicken or vegetable stock or
water
- ·
pinch of salt
- ·
1 tablespoon unsalted butter
- ·
1 garlic clove, minced
Preheat the oven
to 400 degrees F. Place the salmon on a baking sheet.
In a small bowl, whisk together the
sugar, garlic powder, paprika, salt, pepper and cumin. Sprinkle it all over the
salmon filets. Drizzle each filet with the maple syrup and use a spoon to kind
of “spread” it all over the filet.
Roast for 10 to
15 minutes, until the salmon just flakes with a fork. If desired, you can brush
with a little more maple syrup when it comes out of the oven. Top with chopped
chives. Serve immediately with brown butter couscous!
Brown Butter Couscous
Heat a large saucepan over medium heat
and add the butter. Stir in the couscous until coated, then cook for 2 to 3
minutes, stirring, until the couscous is slightly toasty. Add in the stock and
salt and bring the mixture to a boil. Once boiling, reduce to a simmer and
cover. Cook for 15 minutes, or until the liquid is absorbed.
While the couscous is cooking, heat a
small saucepan over medium heat and add the butter. Cook, whisking often, until
brown bits appear on the bottom of the pan. Remove the butter from the heat and
stir in the garlic cloves.
Once the couscous is finished, drizzle
with the garlic brown butter. Toss and serve. Serves 2-4 people. (Adapted from
Howsweeteats)
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