A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. Served with saut\u00e9ed vegetables and Israeli Couscous garnished with toasted pine nuts.<\/p>\n
Note:<\/strong> Reduce or leave ginger and garlic out of Teriyaki. Vegetables:<\/strong><\/p>\n Couscous:<\/strong><\/p>\n If using any fresh produce,<\/strong> thoroughly rinse and pat dry.<\/p>\n Prepare a quarter sheet pan with foil and cooking spray,<\/strong> silpat or parchment.<\/p>\n Peel, trim, and cut carrot<\/strong> on an angle into \u00bc” slices.<\/p>\n Peel string from snow pea pods.<\/strong> If large, cut diagonally.<\/p>\n Trim and slice white portions<\/strong> of green onions<\/strong> into 1″ pieces.<\/p>\n Thinly slice remaining green onions<\/strong> on an angle. Keep white<\/strong> and green<\/strong> portions separate.<\/p>\n Stem, seed, and slice red Fresno chili<\/strong><\/span> into thin rounds. Retain seeds for more spice. Wash hands and cutting board after working with chili<\/span>.<\/strong><\/p>\n Mince garlic.<\/strong><\/p>\n Make Glaze and Prepare Salmon:<\/strong><\/p>\n Combine 1\/4 cup teriyaki sauce, <\/strong>1\/2 TBS ginger<\/strong> and 1\/2 tsp garlic<\/strong> in a mixing bowl. Put half of glaze<\/strong> in a second bowl.<\/p>\n Pat salmon<\/strong> fillets dry, and season flesh side with a pinch of pepper.<\/strong><\/p>\n Sear and Bake the Salmon:<\/strong><\/p>\n Place a medium non-stick pan over medium-high heat. Add 2 tsp olive oil<\/strong> and salmon,<\/strong> skin side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.<\/p>\n Remove pan from heat and flip salmon<\/strong> so it is skin side down.<\/strong> Transfer salmon<\/strong> to sheet pan and brush or spoon glaze<\/strong> mixture from bowl onto salmon.<\/strong> Roast in hot oven until salmon<\/strong> is firm and reaches a minimum internal temperature of 140\u00b0F, 7-10 minutes.<\/p>\n Start the couscous:<\/strong> Start the Vegetables:<\/strong> Finish Vegetables:\u00a0\u00a0<\/strong> Finish Dish and serve:<\/strong> 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 saut\u00e9ed vegetables and Israeli Couscous garnished with toasted pine nuts. Note: Reduce or leave ginger and garlic out of Teriyaki. Salmon: 2oz teriyaki sauce 26-8-oz salmon fillets Vegetables: 1TBS ginger, minced 2garlic cloves, minced 2green onions 8oz carrots 4oz snow pea pods 1red Fresno chili…<\/p>\n
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\nSalmon:<\/strong><\/p>\n\n
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\nPrepare the Ingredients:<\/strong>
\nPreheat oven to 400\u00b0F.<\/p>\n
\nMelt 1 TBS butter<\/strong> in a 1-quart sauce pan over medium heat. Add minced shallot<\/strong> and saut\u00e9 until golden, about 3 minutes.
\nAdd couscous<\/strong> and stir until couscous<\/strong> browns slightly, stirring often, 3 – 5 minutes. \u00a0Pay careful attention as the shallots<\/strong> will burn.
\nAdd broth<\/strong> and pinch of salt<\/strong> and bring to boil. Reduce heat to low; cover and simmer until couscous<\/strong> is tender and liquid is absorbed, about 10 minutes.<\/p>\n
\nReturn pan used to sear salmon<\/strong> to medium-high heat. Add 2 tsp olive oil<\/strong> and carrot<\/strong> to hot pan and stir occasionally until lightly browned and starting to soften, 4-5 minutes.<\/p>\n
\nAdd white portions<\/strong> of green onions<\/strong> to pan and stir occasionally, 2 minutes. Add remaining ginger<\/strong> and garlic,<\/strong> \u00bc tsp salt,<\/strong> and a pinch of pepper.<\/strong> Add snow pea pods.<\/strong> Stir often until vegetables<\/strong> are tender but still slightly crisp, 3-4 minutes.<\/p>\n
\nPlate dish as pictured, topping salmon<\/strong> with glaze<\/strong> mixture from second bowl and garnishing vegetables<\/strong> with red Fresno rounds<\/strong><\/span> (to taste) and couscous<\/strong> with black pepper<\/strong> and entire dish with green portions<\/strong> of green onions.<\/strong> Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":"