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 ½ inches thick

  • ½ lime, plus several wedges for garnish

  • Coarse salt and freshly ground black pepper

  • Asparagus Couscous

  • 1 scallion, thinly sliced

  • Nonstick cooking spray


  1. Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.

  2. 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.

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