Mango Glazed Salmon Over a Salad of Mangoes and Couscous

For the mango marinade

• 1 navel orange, peel and all, sliced very thin and then the slices quartered
• 1/2 of a large lemon, thinly sliced, peel and all, the slices then quartered
• 3 cups water
• 3 cups diced mangos (small dice)
• 1 cup granulated sugar
• 3 cloves crushed garlic
• 1 tablespoon grated fresh ginger
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 additional tablespoons granulated sugar
• 2 teaspoons sesame oil

1. In a medium sauce pan place the orange, lemon and water. Bring up to a boil and then simmer for 30 minutes.
2. Add the cubed mango and sugar, bring back up to a boil and then simmer for 20 more minutes. Using a potato masher (or something similar), mash the mixture until it's only a little chunky.
3. Add the garlic, ginger, soy, vinegar, salt, crushed red pepper, sesame oil and the additional 2 tablespoons of sugar. Bring up to a boil again and then simmer for an additional 5 to 7 minutes. Cool.

For the salad and salmon

• 4 six ounce skinless salmon fillets
• 1 1/4 cups pearl couscous
• 1 3/4 cups water
• 1/2 teaspoon salt
• 1 red mango peeled and cut in 3/4 inch cubes
• 3/4 cups thinly sliced green onions
• The mango marinade
• Thinly sliced green onion for garnish

1. Marinate the salmon fillets in 1 1/2 cups of the mango marinade for 1 to 2 hours under refrigeration. After marinating place the fillets with some marinade still on in a baking dish and roast in a 425F preheated oven for 10 to 15 minutes, depending on the thickness of the fillets. Remove from the baking dish and cool.
2. Bring the 1 3/4 cups water up to a boil, add the salt and couscous and simmer for about 8 minutes or as your package directs. Cool.
3. Once cooled, mix the couscous with 3/4 cups of the marinade and gently stir in the mango and sliced green onion.
4. Place 1/4 of the couscous and mango on a dinner plate, top with a piece of salmon and garnish with green onion slices. If you like, offer more of the marinade for "dipping".
5. NOTE: You'll undoubtedly have more marinade than you need. Save it and use it on some grilled chicken in a day or two.