Ingredients for 4 servings
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ teaspoon kosher salt
¼ teaspoon sugar
½ teaspoon ground coriander
½ teaspoon ground fennel seeds
½ teaspoon white pepper
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 cup uncooked couscous
1 tablespoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons butter
2 tablespoons dry white wine
2 tablespoons pine nuts
4 (6-ounce) skinless salmon fillets
Directions
Preheat grill to medium-high heat.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in rind, juice, ¼ teaspoon salt, and black pepper.
Combine white pepper and next 4 ingredients (through ¼ teaspoon salt) in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until desired degree of doneness. Serve with couscous.
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