Quick & Easy Dinner (That Tastes Like You Worked Really Hard at It!)

Well, school has started back up again.  Why on God's green earth did I think we might not be as busy as we were all fall?  That was crazy talk, that's for sure.

Well, I really want to be a good blogger and write posts and visit my friends, but time is definitely an issue.  So, how can I tie all these together?  Why make a quick delicious super tasty (why some might even call it YUMPTIOUS, but you know I wouldn't - tongue firmly in cheek) dinner that even Martha would be proud of.  (And I'm just sayin' Martha just might be proud of it since I got it from her website - HA)

Well, are you ready? Get your recipe cards out....

Nothing like a little asparagus bouquet!  

Hoisin-Lime Salmon with Asparagus Couscous

Salmon first...

2 Tbl hoisin sauce (pretty easy to find in your grocery store Asian section)
2 tsp honey
4 salmon fillets (about 6 ounces each), about 1 1/2" thick
1/2 lime, plus several wedges for garnish
1 scallion (green onion), thinly sliced
salt & pepper

1.  Preheat broiler.  Stir together the hoisin and honey, set aside.

2.  Spray a baking sheet or broiler pan (I prefer the broiler pan myself.) with cooking spray.  Place the salmon skin side down on the pan.  Squeeze the juice from the 1/2 lime over the salmon and then season with salt and pepper.  Put under the broiler and cook for 5 minutes.  Take the salmon out and then drizzle the hoisin/honey mixture over each salmon piece.  Return to the broiler and cook until the glaze is bubbling and salmon is cooked through, about 2-3 minutes more.  Divide the asparagus couscous (see recipe below) among 4 plates.  Put the cooked salmon on the couscous and garnish with the green onion and lime wedges.  Serve immediately to the raves and compliments of your family.  Really.

Asparagus Couscous
1 cup couscous
Zest of 1/2 lime
2 tsp vegetable oil (canola is my favorite)
1 tsp coarse salt
8 ounces asparagus, sliced 1/4 inch thick on the bias
2 cups water

1.  Place couscous, lime zest, and oil in a medium, heatproof bowl.  Toss to combine and set aside.

2.  Bring 2 cups water to a boil.  Add salt and asparagus, cooking for 2 minutes.  Pour over couscous and cover tightly with plastic wrap.

Let stand for 5 minutes. 

 (DON'T OPEN - ALL THE MAGIC WILL DISAPPEAR IF YOU DON'T LEAVE IT ALONE FOR 5 MINUTES - really.)  Uncover and fluff the couscous with a fork.

Now here's how Martha's looks:

And here's mine:

And can I just say that Martha's salmon dish looks a bit better than mine, but let's call it like it is - my Susan Branch Johnson Brothers Rose Chintz plate blows Martha's plate out of the water!  

Let me know if you try it.  I'd love to know if you love it like us Sweet Bees do.

Bee sure to buzz by me giveaway too for some Mary Engelbreit treats.  I've got another giveaway I'm getting ready for now too.  (It's a V_NT_G_  giveaway!)

Oh, and if you call ahead, we'll have one extra dish from tonight's dinner.... could be yours! (Or more likely the Sweet Bees will be fighting over who gets to take it to work for lunch tomorrow!)

Thanks for buzzing by!

  

Worker Bee!                                                                                                        Quit buzzing around MY leftovers!                                                                Gotta' go save my lunch for tomorrow!