Look at these for just a moment.
They are red currants and tonight they are recipe inspiration.
When we were growing up, one of mom’s signature party appetizers was Cocktail Franks in Red Currant Chili Sauce. We loved them. I hadn’t thought about them in quite some time until I spotted these little beauties at the market. There was no way I was leaving without them. And so we shall have Red Currant Chili Glazed Salmon over Israeli Couscous with Spinach.
Salmon is our go-to ingredient when we don’t have time to spend in the kitchen. 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. I may be guilty of playing favorites and showing the Israeli couscous a little extra love. But I must tell you that when a dish has a special sauce, like the kind that comes from say Chicken or Salmon Marbella….Israeli couscous is the perfect pairing. We added in a few hand fulls of fresh spinach leaves at the end, because we love it, it was the abundant ingredient in the veggie drawer, and it looks pretty.
- 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
- Preheat oven to 400 degrees.
- 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.
- Place salmon fillet in a shallow baking dish and coat generously with sauce. Bake for 20 minutes.
- 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.
- Serve salmon on a platter with a bed of couscous. Sprinkle with sliced scallions and red currants.
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