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Ponzu Grilled Salmon With Golden Beet Couscous

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Photo: Cooking Light


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1 teaspoon extravirgin olive oil

2 tablespoons thinly sliced peeled shallots (about 1 large)

8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)

1 cup uncooked Israeli couscous

2 cups water

1/4 teaspoon salt

1 cup raw spinach leaves, trimmed

1/2 cup fresh orange juice

2 tablespoons brown sugar

3 tablespoons low-sodium soy sauce

2 tablespoons sake (rice wine)

1 tablespoon fresh lime juice

1/2 teaspoon cornstarch

1/8 teaspoon crushed red pepper

Remaining ingredients:

4 (6-ounce) salmon fillets with skin (about 1 inch thick)

cooking spray

lime wedges (optional)

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