Orange-Ginger Salmon with Grilled Corn and Couscous Salad
Servings
6People
Cook Time
1Hour
Servings
6People
Cook Time
1Hour
Instructions
  1. Chop your shallots and garlic. Sauté’ in a bit of butter until soft and translucent.
  2. Peel and slice peaches and place on foil with nonstick spray. Grill on medium for 10 minutes. Using a fork, flip and grill another 5 minutes.
  3. Shuck corn and individually wrap each one in foil. Once cooked, use a sharp knife to cut corn off cobb.
  4. Unwrap “Cedar Bay” salmon fillet and place on grill on cedar plank. Keep on medium heat and close grill cover. Grill for 18 minutes and check. Depending on the strength of your grill, it may need an additional 5 minutes or so.
  5. Cook couscous according to package directions. Drain any excess water out.
  6. In a small bowl, combine balsamic glaze and olive oil with salt and pepper. Set aside.
  7. In a large serving bowl, mix couscous, sautéed shallots and garlic, grilled peaches and corn, balsamic mixture and parsley. Add salt and pepper to taste. Once salmon is cooked, slice into strips and place on top with a bit more parsley and drizzle of balsamic glaze on top.