Casablanca Wild Salmon Fillets with Couscous


  • 4 - 6 oz. Healthy Hearts Wild Salmon Dinner Fillets
  • 4 C hot cooked couscous

Poaching Liquid:

  • 1 cup orange juice
  • 1 cup water

Spicy Yogurt Sauce:

  • 1 Tbsp frozen orange juice concentrate, thawed
  • 1 C plain yogurt
  • 1 tsp curry powder
  • 1/4 tsp each ground cinnamon, nutmeg, and ginger
  • 1/8 tsp crushed red pepper
  • 1 green onion, minced
  • 1 Tbsp snipped cilantro
  • 1/2 tsp grated orange peel
  • 1 clove garlic, crushed
  • 1 Tbsp dried currants
  • 1 Tbsp sliced almonds


  1. Combine the ingredients for the poaching liquid in a large skillet. Bring to a boil and add the salmon. Cover and reduce the heat. Simmer 8-10 minutes or till the salmon is tender. Remove the salmon with a slotted spoon to a plate.
  2. Combine the ingredients for the sauce in a bowl till well mixed. Place the couscous on a platter. Arrange the fillets on top. Spoon a little sauce over top, passing the rest separately.
  3. Garnish with cilantro sprigs and serve.

Serves 4.

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