Teriyaki Ginger-Glazed Salmon
with Vegetables and Israeli Couscous
Yield: 2 Servings
Adapted from: Nigel Palmer / Home Chef
A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. Served with sautéed vegetables and Israeli Couscous garnished with toasted pine nuts.
Salmon:
- 2oz teriyaki glaze
- 26-8-oz salmon fillets
Vegetables:
- 1TBS ginger, minced
- 2garlic cloves, minced
- 2green onions
- 8oz carrots
- 4oz snow pea pods
- 1red Fresno chili or Jalapeno pepper
- olive oil
- salt
- pepper
- cooking spray
Couscous:
- ¾cup Israeli couscous
- ½TBS butter
- 1shallot, minced
- ¾cup chicken broth
- salt, pinch
- ⅓cup pine nuts (about 3½ oz), toasted (optional)
- pepper
Prepare the Ingredients:
Preheat oven to 400°F.
If using any fresh produce, thoroughly rinse and pat dry.
Prepare a quarter sheet pan with foil and cooking spray, silpat or parchment.
Peel, trim, and cut carrot on an angle into ¼” slices.
Peel string from snow pea pods. If large, cut diagonally.
Trim and slice white portions of green onions into 1″ pieces.
Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Stem, seed, and slice red Fresno chili into thin rounds. Retain seeds for more spice. Wash hands and cutting board after working with chili.
Mince garlic.
Make Glaze and Prepare Salmon:
Combine teriyaki glaze, ginger and garlic in a mixing bowl. Put half of glaze in a second bowl.
Pat salmon fillets dry, and season flesh side with a pinch of pepper.
Sear and Bake the Salmon:
Place a medium non-stick pan over medium-high heat. Add 2 tsp olive oil and salmon, skin side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.
Remove pan from heat and flip salmon so it is skin side down. Transfer salmon to sheet pan and brush or spoon glaze mixture from bowl onto salmon. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 140°F, 7-10 minutes.
Start the couscous:
Melt 1 TBS butter in a 1-quart sauce pan over medium heat. Add minced shallot and sauté until golden, about 3 minutes.
Add couscous and stir until couscous browns slightly, stirring often, 3 – 5 minutes. Pay careful attention as the shallots will burn.
Add broth and pinch of salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.
Start the Vegetables:
Return pan used to sear salmon to medium-high heat. Add 2 tsp olive oil and carrot to hot pan and stir occasionally until lightly browned and starting to soften, 4-5 minutes.
Finish Vegetables:
Add white portions of green onions to pan and stir occasionally, 2 minutes. Add remaining ginger and garlic, ¼ tsp salt, and a pinch of pepper. Add snow pea pods. Stir often until vegetables are tender but still slightly crisp, 3-4 minutes.
Finish Dish and serve:
Plate dish as pictured, topping salmon with glaze mixture from second bowl and garnishing vegetables with red Fresno rounds (to taste) and couscous with black pepper and entire dish with green portions of green onions. Bon appétit!
