Soy-Garlic Salmon with Couscous
By bweber
Ingredients
- 4 tbsp. low-sodium soy sauce
- 2 tsp. grated ginger
- 2 garlic cloves, minced
- 2 tsp. sugar
- 4 pieces wild salmon (about 2 lb.)
- kosher salt
- 1 lb. snow peas, chopped
- 2 c. couscous
- extra-virgin olive oil
- 3 scallions, chopped
Details
Preparation
Step 1
In a large Ziploc bag, combine soy sauce, ginger, garlic, sugar, and salmon. Seal and gently shake until salmon is well coated. Refrigerate at least 15 minutes.
In a medium saucepan, bring 2 cups salted water to a boil. Cook snow peas 5 minutes, then remove with a slotted spoon and place in a bowl of cold water. Drain. Meanwhile, stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Add snow peas to pot to keep warm.
In a medium skillet over medium-high, heat olive oil. Remove salmon from marinade and pat dry with paper towel. Sear until golden brown crust forms, about 5 minutes per side (watch carefully as sugar in marinade can burn). Lower heat if necessary.
Serve salmon on bed of couscous and snowpeas and garnish with scallions.
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