• 2 Ratings

Take a bite of the grain bowl trend with this healthy curried salmon, vegetable, and couscous entree. If you can’t find Israeli couscous, try rice, orzo, or quinoa as the carb of choice. Regardless of which you choose, this salmon bowl will surely keep you well-fueled for hours!

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish if frozen. Rinse and pat dry; set aside. Preheat oven to 350°F.

    Advertisement
Instructions Checklist
  • In a large ovenproof skillet cook and stir sweet pepper, red onion, celery, and garlic in hot oil over medium-high heat for 3 minutes. Add canned tomatoes, dried plums, and curry powder. Cook and stir for 2 minutes; remove from heat.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add salmon to skillet; transfer to oven. Bake, uncovered, for 10 minutes or until salmon just begins to flake.

Instructions Checklist
  • Meanwhile, in a small saucepan bring 1-1/3 cups of water to boiling. Stir in couscous; return to boiling. Reduce heat. Simmer, covered, about 12 minutes. Remove from heat; cover and let stand 2 minutes. Drain if necessary.

Instructions Checklist
Instructions Checklist
  • To serve, spoon salmon over couscous. Sprinkle with fresh mint.

*Tip:

Swap in weeknight standbys such as regular couscous, rice, or orzo, but Israeli couscous is a fun alternative. We love the slightly toasted taste and pearl shape.

Nutrition Facts

392 calories; 11 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 62 mg cholesterol; 491 mg sodium. 843 mg potassium; 45 g carbohydrates; 6 g fiber; 15 g sugar; 28 g protein; 0 g trans fatty acid; 1644 IU vitamin a; 40 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 42 mcg folate; 4 mcg vitamin b12; 112 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1