Honey-Soy Salmon over Edamame Couscous
Honey-Soy Salmon over Edamame Couscous is a very light and easy weeknight meal. Healthy and sooo delicious! Marinating the salmon for just 30 minutes and then baking it produces a succulent fish that is literally like butter. Healthy carbs, healthy fats, and easy to make – this dinner has it all.
Ingredients
For the salmon
- 1-1/4 lb salmon with the skin on
- 2 T light soy sauce
- 2 T honey
- 1 large clove garlic minced
- 1 T orange juice
- 1 t fresh lemon zest
- pinch kosher salt
- pinch fresh cracked pepper
For the couscous
- 1 t extra virgin olive oil
- 1 t fresh grated ginger
- 1 clove garlic minced
- 1-1/2 c Chicken Stock
- 1 T light soy sauce
- 1 7.6 oz box whole wheat couscous, plain (1-1/3 c dry)
- ½ t kosher salt
- 1 c edamame beans shelled and cooked
- 2 T chopped parsley
- pinch fresh cracked pepper
Instructions
- Check the salmon over for bones. Cut into 4 portions. In a bowl, whisk together the soy sauce, honey, garlic, orange juice, lemon zest, and salt. Add the salmon and let the fish marinate 30 minutes.
- Heat oven to 400F.
- Put the salmon in a 13x9 baking dish. Top each with a little pinch fresh cracked pepper. Bake 10 minutes at 400F or until fish flakes easily with a fork but is still very moist.
- While the salmon is cooking, make the couscous. In a medium saucepan, heat the olive oil. Add the ginger and garlic and cook briefly until fragrant. Add the stock and soy sauce and bring to a boil. Remove from the heat; add the couscous and salt. Layer the edamame on top of the couscous and put the lid on for 5 minutes. Fluff with a fork and toss in the parsley and pinch pepper. Taste for seasoning.
- Serve the fish over a heaping of couscous. Garnish with additional parsley if desired. Serves 4.
