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Red Currants

Red Currant Chili Glazed Salmon {with Israeli Couscous with Spinach}

Libby with Lemony Thyme
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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Servings 4 -6


  • 1 2 lb. salmon fillet
  • 1/2 cup red currant jelly
  • 1/2 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.