Hoisin-Lime Salmon with Asparagus Couscous
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
- 2 tablespoons hoisin sauce
- 2 teaspoons honey
- 4 center-cut salmon fillets (6 ounces each), about 1 1/2 inches thick
- 1/2 lime, plus several wedges for garnish
- Coarse salt and freshly ground black pepper
- Asparagus Couscous
- 1 scallion, thinly sliced
- Nonstick cooking spray
Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.
Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.