Hoisin-Lime Salmon with Asparagus Couscous

Ingredients

• •2 tablespoon hoisin sauce
• •2 teaspoon honey
• •4 center-cut salmon fillets (6 ounces each), about 1 1/2 inches thick
• •1/2 lime, plus several wedges for garnish
• •Coarse salt and freshly ground black pepper
• •1 scallion, thinly sliced
• •Nonstick cooking spray
• •1 cup couscous
• •1/2 lime, zested
• •2 cup water
• •2 teaspoon vegetable oil
• •1 teaspoon coarse salt
• •8 ounce asparagus, sliced 1/4-inch thick on the bias

Steps

1. 1Prepare couscous: Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
2. 2Bring water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.
3. 3Meanwhile, cook salmon: Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.
4. 4Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.