Honey Glazed Salmon with Cous Cous

Enjoy this delicious combination!

Ingredients For This Recipe

3 salmon fillets
1 cup vegetable stock
½ cup honey
Chili powder, to taste
Paprika, to taste
Salt, to taste
Cous cous
2 cups vegetable stock, or water
2 cups cous cous
Garnish
Cilantro leaves

Royal Prestige^® Utensils
R oyal Prestige^® INNOVE™ 10" Paella Pan
Fish Spatula
Silicone Spatula
Royal Prestige^® Chef's Knife
Bamboo Cutting Board

Preparation

Season salmon with chili powder, paprika and salt to taste.
Preheat the pan over medium-high heat, lower the heat to medium and cook the salmon fillets on both sides.
Deglaze the vegetable broth and mix with the honey.
Return the salmon and cook until the sauce is thick and coats the salmon.
Pour the vegetable stock into the paella pan and place the lid on with the Redi-Temp™ valve open.
Turn on the heat to medium-high and wait until it whistles.
Season the broth with salt to taste, stir in the cous cous and mix.
Replace the lid on the pot, lower the heat to low, close the valve and cook for 5 minutes then fluff the cous cous.
Serve, garnish and enjoy.

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