Bronzed Salmon with Orange Marmalade
& Israeli Couscous
Myra’s Bronzed Salmon with Orange Marmalade and Israeli Couscous is the proud winner of our Mother’s Day Recipe Contest! The recipe, submitted by Myra’s daughter Lyla, hits all the right sweet, sour, and spicy notes. Myra pats the salmon with a mix of Cajun spices and brown sugar, then sears the salmon in a skillet, caramelizing the sugar and giving the salmon its “bronzed” character.
- 1 Clove Garlic
- 1 Onion
- 1 Lime
- 6 Ounces Romano Beans
- 3/4 Cup Israeli Couscous
- 1 Cup Chicken Broth
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Cajun Seasoning
- 2 Salmon Fillets
- 1/4 Cup Orange Marmalade
- 1 Sprig Opal Basil
Prepare your ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. With a knife or vegetable peeler, remove the green peel from the lime. Finely chop the peel to make lime zest. (You can also use a citrus grater to do this.) Peel and small dice the onion. Trim off the stems of the romano beans and cut them into 1-inch lengths on an angle.
Cook the vegetables & couscous:
In a medium pot, heat some olive oil on medium-high until hot. Add the onion, garlic, and romano beans. Season with salt and pepper. Cook 3 to 4 minutes, or until completely softened. Add the Israeli couscous and stir to toast it for about 1 minute. Stir in the chicken broth and ½ cup of water. Allow the mixture to come to a boil on high. Cover, reduce the heat to low, and simmer 9 to 12 minutes, or until the liquid is absorbed and the couscous is cooked through, stirring occasionally. Season with salt and pepper to taste.
Cook the salmon:
While the couscous simmers, stir together the brown sugar and the Cajun seasoning in a small bowl. Sprinkle the Cajun seasoning mixture on the nonskin side of the salmon. In a large pan, heat a little oil on medium until hot. Add the salmon to the hot pan skin side down. Cook 4 to 6 minutes on each side, or until it reaches your desired doneness. Meanwhile, stir together the lime juice, lime zest, and marmalade in a small bowl.
Plate your dish:
Divide the finished Israeli couscous and romano beans between 2 plates. Top each with a piece of salmon. Spoon the marmalade mixture over the top of each piece of salmon while it’s still hot. Garnish with the opal basil. Enjoy!