Ingredients
1/4 cup canola oil2-1/2 teaspoons minced garlic1/4 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh parsley, divided4 salmon fillets (6 ounces each)2 cups chicken broth1 tablespoon butter1 package (10 ounces) plain couscous2 medium tomatoes, chopped1 medium mango, peeled and choppedMANGO SAUCE:1 medium mango, peeled and cut into chunks2 tablespoons lemon juice2 tablespoons honey2 fresh basil leaves1 tablespoon minced fresh parsley1 tablespoon water1 tablespoon Dijon mustard
Preparation
In a small bowl, combine the oil, garlic, salt, pepper and 2 tablespoons parsley. Rub over salmon. Broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.
Meanwhile, in a large saucepan, bring broth and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Stir in the tomatoes, mango and remaining parsley.
In a blender, combine the sauce ingredients; cover and puree for 1-2 minutes or until smooth. Serve with salmon and couscous.
