Recipe: Hoisin-Lime Salmon with Asparagus Couscous (Martha Stewart)

HOISIN-LIME SALMON WITH ASPARAGUS COUSCOUS

FOR THE ASPARAGUS COUSCOUS:
1 cup couscous
Zest of 1/2 lime
2 teaspoons vegetable oil
1 teaspoon coarse salt
8 ounces asparagus, sliced 1/4-inch thick on the bias
FOR THE SALMON:
2 tablespoons hoisin sauce
2 teaspoons honey
4 (6-ounce each) center-cut salmon fillets, about 1 1/2 inches thick
1/2 lime, plus several wedges for garnish
Coarse salt and freshly ground black pepper
1 scallion, thinly sliced (for garnish)

TO PREPARE HE ASPARAGUS COUSCOUS:
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Cover and set aside; keep warm.

Bring 2 cups 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; set aside.

Preheat broiler with rack set 4 inches away from heat. Spray a baking sheet or broiler pan with cooking spray.

In a small bowl, stir together hoisin and honey; set aside.

Place salmon on prepared 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.

Servings: 4
Adapted from source: Martha's TV Kitchen

IN REPLY TO:

I watched Martha Stewart on 04/24/06 and would really like a copy of her receipe for the honey/lime glazed salmon and the asparagus couscous. I was on the treadmill at the time and could not write it down but gotta try it.

Patt M. , Traverse City, MI