Casablanca Wild Salmon Fillets with Couscous


4 - 6 oz. Healthy Hearts Wild Salmon Dinner Fillets
4 C hot cooked couscous

Poaching Liquid:
1 cup orange juice
1 cup water

Spicy Yogurt Sauce:
1 Tbsp frozen orange juice concentrate, thawed
1 C plain yogurt
1 tsp curry powder
1/4 tsp each ground cinnamon, nutmeg, and ginger
1/8 tsp crushed red pepper
1 green onion, minced
1 Tbsp snipped cilantro
1/2 tsp grated orange peel
1 clove garlic, crushed
1 Tbsp dried currants
1 Tbsp sliced almonds


Combine the ingredients for the poaching liquid in a large skillet. Bring to a boil and add the salmon. Cover and reduce the heat. Simmer 8-10 minutes or till the salmon is tender. Remove the salmon with a slotted spoon to a plate.

Combine the ingredients for the sauce in a bowl till well mixed. Place the couscous on a platter. Arrange the fillets on top. Spoon a little sauce over top, passing the rest separately.

Garnish with cilantro sprigs and serve.

We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.

Serves 4.