1/2 cup (cooked) Israeli Couscous (prepare according to package directions)
12 cups Raw Spinach
1 Lb Salmon filet (Divided into 4)
1 Tbsp Honey
1/4 cup Lite soy sauce
1 Tbsp Hoison Sauce
2 Tsp Lemon Grass Paste
1 Tbsp Seasoned Rice wine vinegar
1 Tbsp Fresh Lime Juice
1 Tsp Minced Garlic (optional)
In a small bowl whisk together the honey, soy sauce, hoison, lemon grass, wine vinegar, and lime juice.
Pat dry the salmon filet, and place on a well sprayed broiler pan or rimmed cookie sheet. Generously coast each fillet with the above mixture. Place in the broiler on high for 12-15 minutes until golden brown on top, and the sides are pink.
While the Salmon is broiling cook and prepare the couscous. Then coast a non-stick skillet with cooking spray and bring to medium heat. Toss in the garlic and spinach. Salute until the spinach reduces by half it's size. Place 1 cup of cooked spinach and 2 tbsp of couscous on each plate along with the salmon. For an extra tang add a wedge of lime for an extra burst of citrus.
Enjoy!
