Barbecue Roasted Salmon and Roasted Corn and Garlic Couscous

So I thought that I wasn’t a fan of salmon. Boy, was I wrong!

Tony loves salmon, but I have never cooked it before because I didn’t like it. After taking a break from cooking (our schedule has been SO crazy, but that’s another story), I decided that I really needed to start choosing healthier options. If you know me, you know I could basically live on potato chips! ¬†Well, what’s better than fish? When we made tilapia, the boys loved it. So I found this recipe for salmon and thought, why not? It’s worth a try. And if I don’t like it, I knew I’d like the veggies and couscous!

This summer (I’m getting to the recipe!) I watched Quick Fix Meals with Robin Miller in the mornings on Food Network. I have tried some, so I thought I would check out her recipes again. I found an easy recipe under an episode called “To Your Health.” I figured, hey, I can still enjoy my Hawaiian Onion Krunchers!

Barbecue Roasted Salmon was incredibly easy, and AMAZING. Matthew wasn’t digging it, but Tony and Daken sure did! Me, too, actually.

The recipe calls for 4 6-oz salmon filets (I got mine at the Fresh Market and they were delicious!). Here’s the rest of the recipe:

  • Cooking spray
  • 1/4 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • 4 teaspoons chili powder
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch cayenne pepper

You will need to preheat the oven to 400 degrees F. Then I sprayed a 8×8 inch pan with the cooking spray and added the fish. In a small bowl, I added the rest of the ingredients. After whisking the liquid and spices together, I poured the mixture over the salmon and flipped the fillets a couple of times to make sure both sides were coated. I then added the filets for 15 minutes. I tested the salmon with a fork. It wasn’t cooked 100%, but it was still delicious!

As for the side dish, I made Roasted Corn and Garlic Couscous which was a great compliment to the fish. Tony even added the extra sauce to his couscous. Yum! This recipe was another one courteous of Robin Miller.

I started out by roasting one package frozen corn along with four cloves of garlic (wrap the peeled garlic in foil) in a 400 degree F oven for 20 minutes. You could use corn-on-the-cob if you’d prefer. I did have to keep checking the corn to make sure it didn’t burn. I had put a sheet of parchment paper down on the cookie sheet so that helped.

After the corn and garlic had roasted, I added them to a medium saucepan with 1 1/2 cups low-sodium chicken broth (my sodium intake is from my chips!). The burner was on medium-high and I waited for the liquid to boil. Once boiling, I took the pan off of the heat and added one cup couscous. I covered for 5 minutes, before “fluffing” with a fork. Then I added two chopped green onions and a couple of tablespoons of pimentos.

The combination of the citrusy salmon with the roasted garlic and corn was amazing! The salmon was so soft while the corn and couscous added a different texture. The sauce for the salmon was a little spicy, but not bad.

Overall, it was delicious–and healthy! Definitely a 5 out of 5 for both taste and ease! Let me know if you try it!