Main Ingredients:

Mint Sauce
1 1-1/2-pound pink salmon or other
medium-fat fish fillet, cut into
6 serving pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked couscous
2 tablespoons finely chopped fresh or
2 teaspoons dried mint leaves
MINT SAUCE
3/4 cup plain nonfat yogurt
1 tablespoon finely chopped fresh or
1 teaspoon dried mint leaves
1 tablespoon cholesterol-free
reduced-calorie mayonnaise or
salad dressing
1 teaspoon grated orange peel
1 clove garlic, finely chopped (about
1/2 teaspoon)

Cooking Preparation of the Recipe:

Prepare Mint Sauce. Sprinkle fish fillets with lemon peel, salt and pepper. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork.

Mix couscous and mint. Serve fish over couscous with Mint Sauce. 6 servings

MINT SAUCE

Mix all ingredients.

SALMON WITH DILL COUSCOUS

Substitute dill weed for the mint in the sauce. Omit orange peel. Substitute dill weed for the mint stirred into the couscous.

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