1 cup fresh orange juice
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Salmon: 2 teaspoons ground cumin
2 teaspoons ground coriander
4 skinless salmon fillets 2 cups cooked couscous
1/2 cup Ocean Spray® Craisins® Dried Cranberries roughly chopped
1/3 cup pistachio kennels roughly chopped
1 cup fresh continental parsley
To make the dressing: In a small pan on low heat, cook the orange juice until it’s reduced by half. Put to the side to cool. When cool, whisk all dressing ingredients together.
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the cumin, coriander and salt in a small bowl.
Rub the spice mixture over the salmon, place salmon on the prepared tray. Bake for about 8 minutes or to your liking.
Place couscous, Ocean Spray® Craisins® Dried Cranberries, pistachio, parsley in a bowl and toss to combine. Serve salmon with couscous and drizzle over with the dressing.