Honey Orange Glazed Salmon With Orange Almond Couscous

• 1 cup florida orange juice
• 1 1/2 lbs whole wild salmon fillets
• 2 tablespoons honey
• 3 slices fresh gingerroot
• 1 1/3 cups whole wheat couscous
• 3 tablespoons extra virgin olive oil, divided
• 2 cups arugula
• 1/4 cup sliced green onion (2-3 onions)
• 1/2 cup toasted sliced almonds
• 2 cups water
• salt and pepper
• 1/2 cup florida orange juice
• 1/4 cup extra virgin olive oil
• 1 garlic clove, crushed
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 teaspoons red wine vinegar
• salt and pepper

1. 1. Prepare salmon by removing skin and bones (if attached) and cutting into 4 to 6 fillets. Season with salt and pepper on both sides.
2. 2. Whisk together all salad dressing ingredients in a medium bowl and set aside.
3. 3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside.
4. 4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl.
5. 5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing.
6. 6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done.
7. 7. Serve glazed salmon over couscous salad and enjoy.

orange juice, salmon, honey, gingerroot, whole wheat couscous, extra virgin olive oil, arugula, green onion, almonds, water, salt, orange juice, extra virgin olive oil, garlic, honey, mustard, red wine vinegar, salt

Taken from www.food.com/recipe/honey-orange-glazed-salmon-with-orange-almond-couscous-535379 (may not work)