Sesame Wild Salmon with Bok Choy and Carrot Ginger Whole Wheat Couscous

Photo: Gloria Dawson, food styling: Karen Berner

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A simple and healthy dish that's big on flavor.

SERVINGS
8

INGREDIENTS
8-4 ounce wild salmon filets
2 tablespoons sesame oil
1/2 cup sesame seeds
2 bunches bok choy
2 cups carrot juice
2 cups water
1 tablespoon chopped fresh ginger
2 cups whole wheat couscous
2 cups grated carrot

PREPARATION
For the Salmon:
1. Brush the salmon with 1 tablespoon sesame oil and top with the sesame seeds. Bake in a 350 degree F. oven for 8-10 minutes.

For the Bok Choy:
2. Steam the bok choy and toss with remaining 1 tablespoon of sesame oil.

For the Couscous:
3. In a sauce pot, boil the carrot juice, water and ginger.

2. Put couscous in a bowl. Add the boiling liquid to the couscous and cover. Let sit for 10 minutes.

4. Fluff with a fork and add the grated carrots.

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