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Source: America's Favorite Food Associations

Red Currant Glazed Salmon
A rich and colorful dish!
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Serves: 4
Prep Time: 20 minutes
Cook Time: 12 minutes
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1 zucchini, cut into 1/2 inch dice
1 carrot, cut into 1/2 inch dice
1 cup couscous
2 tablespoons basil, minced
1 tablespoon olive oil
Salt and freshly ground pepper
1/4 cup red currant jelly
4 salmon fillets




Preheat an outdoor grill or preheat the oven to 400°F.

Bring a small pan of lightly salted water to a boil. Add the
zucchini and boil until just tender, 1 to 2 minutes. Scoop out the
zucchini with a slotted spoon and drain. Return the water to a
boil, add the carrot and boil until just tender, 3 to 4 minutes.
Scoop out and drain with the zucchini. Set aside.

Put the couscous in a medium bowl. Heat the chicken broth to a
boil, pour it over the couscous and stir with a fork until well
mixed. Cover the bowl with foil and let sit for 5 minutes. Stir
again to separate the grains. Add the zucchini, carrot, basil and
olive oil and toss to mix well. Season to taste with salt and
pepper and set aside.

In a small pan, heat the red currant jelly over medium heat until
smooth, stirring often. Bring to a boil and boil, stirring, until the
jelly has reduced and thickened, 1 to 2 minutes. Let cool
slightly.

Brush the salmon pieces with red currant jelly. Grill the salmon
until just opaque through, about 4 minutes per side, or bake on
a foil-lined baking sheet for about 12 minutes (the salmon need
not be turned when baked).

Arrange the salmon on individual plates, spoon the couscous
alongside and serve.





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