Recipes by Zola For You
Monday March 24, 2008 Honey Mustard Salmon with Couscous and Spinach Salad Zola Gorgon Creative and healthy...
A few weeks ago I got an email from one of my readers who asked, "When are you going to give us a recipe for something healthy?" I didn't laugh. He was spot on.
As I looked back over the recipes I had given you in the past couple of months I realized more than a few were decadent and some were down right over-the-top. It was time to get back to healthy.
I wrote him back and told him that he was indeed right on target and that I seem to go through phases. Sometimes I get on a health kick and you get nothing but healthy recipes from me and then there are the other times. I guess it must have been the holidays and the themes that surround them that got me coming up with new desserts and calorie-laden entrees. Or maybe it was the cold weather and all the snow. In either case, it's time to reform.
I'm preparing for a business trip to England and Italy in April. In order to prepare, I have to get all of my business duties in order, and of course I have to pack, but in this case I am also preparing by dieting before I go. When you are going to Italy you want to be able to EAT. I think I better "make room" for those treats I'll be consuming on the trip by slimming down some before I go. It's really not a problem. I have plenty of extra pounds I could drop.
In designing today's recipe I wanted healthy but I also wanted creative. I wanted a recipe that would inspire you to eat a salad entree. There's plenty of flavor, it's easy to make and it's a bit on the exotic side. I don't often make couscous so in this case, for ease, I opted for the box mix. They have really come up with some cool flavors that mix in with the couscous. Couscous, without the extra flavors, can be a bit bland so these extra bits are a welcome addition. I hope you enjoy the salmon dish and feel free to serve it to company. Even healthy can be celebrated.
Honey Mustard Salmon with Couscous and Spinach Salad
Serves 4
1/4 cup of butter, melted
3 Tbl of Dijon mustard
2 Tbl of honey
1/3 cup of plain bread crumbs
1/2 cup of finely chopped pecans (optional)
2 Tbl of chopped parsley
A light dusting of cayenne (optional)
4 salmon filet portions (wild salmon preferred)
lemon slices for garnish
4 hands-full of baby spinach
2 tsp of butter
5 baby carrots diced
1 red bell pepper diced
3 green onions diced (white and light green parts only)
1 box of couscous mix. (you choose flavor. I prefer parmesan)
Preheat oven to 400 degrees
In a small bowl stir melted butter (1/4 cup), mustard, and honey. On a large plate mix breadcrumbs, pecans and parsley.
Brush each salmon filet liberally with mustard mixture. Put them in an oiled baking dish. Then sprinkle with the breadcrumb mixture. Dust lightly with cayenne for a bit of zip.
Bake the salmon 12 to 15 minutes (depending on how done you like your salmon).
While the salmon is baking, make the couscous. Follow directions on the box. In a small saute pan melt the butter (2 tsp) and add carrot bits and red pepper along with the green onions. Saute on low until carrots are loosened up and the green onions are tender.
When ready to serve, put a handful of baby spinach on each plate. Put a spoonful of couscous over the spinach. Place your salmon on top of the couscous and sprinkle the carrots, peppers and onions around the salmon. Garnish with lemon slices.
Enjoy!
Cheers,
Zola
Send email to Zola at dinnerwithzola@hotmail.com.
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For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com. Send feedback to Zola at this address:
dinnerwithzola@hotmail.com
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