- Marinate Time
- 15 mins
- Prep Time
- 10 mins
- Total Time
- 25 mins
- 12 ounces each
- Sockeye Salmon fillet
- Salt and freshly ground pepper
- 2 tbsp
- Champagne Vinaigrette
- 1 tbsp
- Compliments Frozen Orange Juice concentrate, thawed
- 1 tbsp
- Compliments Butter
- 1/2 cup
- slivered almonds
- 2 cups
- Compliments Chicken Broth
- 1 box
- 10 ounces
Preheat oven to 450°.
Rinse salmon and pat dry between paper towels.
Arrange salmon, skin side down, in a baking dish or pan.
Sprinkle with salt and pepper to taste.
In a small bowl, mix together vinaigrette and orange juice concentrate until well blended.
Spoon mixture equally over salmon fillets.
Bake until salmon flakes easily and is no longer translucent in center of thickest part (cut to test), 12-14 minutes.
While salmon bakes, melt butter in a 3 to 4-quart pan over medium-high heat.
Add almonds and stir constantly until almonds are lightly browned, 2-3 minutes.
(If almonds begin to brown too quickly, reduce heat to medium-low).
Add broth to pan and bring to a boil over high heat.
Add couscous, cover pan tightly, remove from heat, and let stand until all the liquid is absorbed, about 5 minutes.
To serve, slide a spatula in between skin and meat of salmon and lift fillets to serving plates (leaving skin in pan).
Fluff couscous and almonds with a fork and spoon onto individual plates alongside salmon.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Saturated Fat:
- 4 g
- 61 g
- 5 g
- 3 g
- 95 mg
- 49 g
- 760 mg