From: Chef Art Smith. Yield: 4 servings.
4 8-oz salmon filets
1 Tbsp. extra virgin olive oil
to taste, sea salt and freshly ground pepper
Citrus-Couscous Pistachio Salad:
2 oranges, juice only
1 cup reduced-sodium chicken broth
½ tsp. sea salt
1 cup couscous
1 cucumber, peeled, seeded and diced small
½ cup chopped red bell pepper
½ cup shelled pistachios, chopped
1 Tbsp. white vinegar
2 Tbsp. extra virgin olive oil
4 scallions, chopped
1 Tbsp. chopped fresh mint
to taste, freshly ground pepper
1 lemon, juice only
For couscous: Cook couscous according to directions on box, using chicken broth in place of water. Once cooked, add orange juice and salt; mix well. Fold in cucumber, red bell pepper and pistachios.
For dressing: Mix all ingredients for dressing in bowl and whisk.
For salmon: Preheat grill or broiler. Brush salmon with olive oil. Place on hot grates or in a grill pan and grill for 5-8 minutes per side, until salmon looks opaque and has a slightly rosy center when pierced with the tip of a knife.
Serve fillets with couscous salad, with extra mint and lemon if desired.