Food for Thought

We have made it through another week. I have gotten many questions about the foods I suggested this week. The best way to find out more about it is to try it. When it comes to food never get stuck in a rut, try it different ways. This is a recipe that I have given before, but in light of our topic this week I thought it was fitting.

Have a great weekend.

Grilled Salmon with Golden Beet Couscous
Serves 4 (serving size is 1 fillet and 3/4 cup couscous)

Couscous
1 teaspoon extra-virgin olive oil
2 teaspoons peeled shallots, thinly sliced (about 1 large)1 1/2 cups golden beets, pleaded, thinly sliced, and quartered
1 cup uncooked couscous
2 cups water
1/8 teaspoon kosher salt
1 cup raw spinach leaves, trimmed
Sauce
1/2 cup fresh orange juice
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons sake (rice wine)
1 tablespoon fresh lime juice
1/2 teaspoon cornstarch
1/8 teaspoon crushed red pepper
4 (6-ounce) salmon fillets with skin (about 1 inch thick)
cooking spray
lime wedges (optional)

1. Preheat grill to 400° F.
2. To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; add spinach. Toss gently until combined and spinach wilts. Keep warm.
3. To prepare sauce, combine all sauce ingredients in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.
4. To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin side up,on a grill rack precoated with cooking spray. Grill salmon for 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or is at desired degree of doneness. Serve with couscous and lime wedges, if desired.

NUTRITION PER SERVING
CALORIES 500 FAT 12.4 g PROTEIN 41.4 g SODIUM 488 mg FIBER 4.1 g [RON 3 mg CARBOHYDRATE 51.6