Pan Roasted Salmon, Sauteed Spinach & Coconut Lime Couscous

June 14th, 2011  |  Family Dinner, Favorites, From the Sea  |  1 Comment


Just as I was getting out my ingredients for dinner last night, we had an unexpected guest stop by who we hadn't seen for a while.  I wanted to give her my undivided attention but knew in the back of my mind hubby would be on his way home from work soon and as always, would be starving.  Lucky for me (and him!) this meal could be prepared in under 3o minutes!  This is one of those meals, that while it tastes so good you just want to savor every bite, you end up shoveling it all in as fast as possible because you simply can't stop yourself!


1/4 cup plus 2 tablespoons olive oil
1/4 reduced sodium soy sauce
1 tablespoon garlic chili sauce (if you cannot find this in your grocery store, substitute one clove of garlic and 1 teaspoon red pepper flakes)
1-2 tablespoons lime juice
1/4 cup loosely packed cilantro leaves
1/4 cup chopped green onions
1 tablespoon seasoned rice vinegar
1-1 1/2 lbs salmon filets


Whisk first seven ingredients together in a shallow dish, reserving the two tablespoons of olive oil.  Add salmon and spoon marinade over salmon to coat well.  Let sit at room temperature for 20 minutes.  In a skillet over medium high heat, add reserved olive oil.  When the oil gets hot, add salmon and let cook for 3-4 minutes.  Flip salmon over and allow to sear for another minute, reduce heat to medium and then add marinade to skillet and continue cooking another 4-5 minutes, stirring sauce and spooning it over salmon occasionally.  Remove from heat and serve hot.


I LOVE Jasmine rice cooked with coconut milk and is so beautifully sweet and delicious that I thought I would give the same flavor combo to our whole wheat couscous.  It's a healthier alternative to the rice and the coconut and lime really shocked some outstanding flavor into the couscous!


1 cup light coconut milk
zest and juice of one lime
1/2 teaspoon celery salt
1 cup whole wheat (or regular) couscous


In a medium saucepan, add coconut milk, lime juice and zest, and celery salt.  Stir and bring to a boil.  Add one cup couscous and stir well.  Cover pan, remove from heat and let sit for 5 minutes.  After 5 minutes, fluff with a fork and serve.  There is no quicker and easier side dish than this and its absolutely divine.  If you don't have couscous, try it with rice--Jasmine or regular, replacing the liquid with coconut milk and lime juice.  SO DELISH!


This spinach is so easy and is the perfect side dish when you're in a hurry.  It goes very well with the salmon, but is also great with chicken and steak.


1 tablespoon olive oil
2 cloves garlic, crushed
1/4 teaspoon crushed red pepper
3 cups spinach leaves
salt and pepper, to taste


In a large skillet over medium heat, add crushed garlic cloves and allow to cook for about 1 minute, stirring constantly to keep it from sticking.  Add the crushed red pepper and continue stirring another minute more until garlic is just beginning to brown.  Add spinach to skillet and continue stirring.  Spinach will cook quickly, so as soon as it is wilted, remove from heat.  Add salt and pepper to taste.

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