Red Currant Chili Glazed Salmon {with Israeli Couscous with Spinach}
Prep time
Cook time
Total time
This dish took just 10 minutes to prepare and 20 minutes to cook. It would be a fabulous dish to share with friends and the vibrant colors make it a holiday natural.
Recipe type: Entree
Serves: 4-6
  • 1 2 lb. salmon fillet
  • ½ cup red currant jelly
  • ½ cup chili sauce
  • 1 Tbl. sriracha hot sauce, optional
  • 3 scallions, thin sliced
  • 5 bunches of red currants, if available
  • 1 cup Israeli couscous
  • 2 handfulls fresh spinach leaves
  • salt & freshly cracked pepper
  1. Preheat oven to 400 degrees.
  2. In small sauce pan over medium-low heat, add jelly, chili sauce, and sriracha and bring to a gentle boil. Remove from heat and allow to cool slightly.
  3. Place salmon fillet in a shallow baking dish and coat generously with sauce. Bake for 20 minutes.
  4. Meanwhile, cook Israeli couscous according to package instructions. At then end of the cooking time add in two handfuls of fresh spinach leaves, a sprinkle of salt & pepper, and toss lightly with a fork.
  5. Serve salmon on a platter with a bed of couscous. Sprinkle with sliced scallions and red currants.
Recipe by Lemony Thyme at