Ingredients

Couscous: 1 teaspoon extravirgin olive oil 2 tablespoons thinly sliced peeled shallots (about 1 large) 8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 ½ cups) 1 cup uncooked Israeli couscous 2 cups water ¼ teaspoon salt 1 cup raw spinach leaves, trimmed Sauce: ½ cup fresh orange juice 2 tablespoons brown sugar 3 tablespoons low-sodium soy sauce 2 tablespoons sake (rice wine) 1 tablespoon fresh lime juice ½ teaspoon cornstarch ⅛ teaspoon crushed red pepper Remaining ingredients: 4 (6-ounce) salmon fillets with skin (about 1 inch thick) Cooking spray Lime wedges (optional)

Description

This Dish Highlights The Wild Salmon So Abundant In Seattle, And The Many Cultural Influences (chief Among Them Asian) That Coalesce In Pacific Northwest Cuisine.

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