Honey-Soy Salmon over Edamame Couscous

Servings 4
Author Erica Schwarz


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)
  • 1/2 t kosher salt
  • 1 c edamame beans shelled and cooked
  • 2 T chopped parsley
  • pinch fresh cracked pepper


  1. 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.
  2. Heat oven to 400F.
  3. 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.
  4. 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.
  5. Serve the fish over a heaping of couscous. Garnish with additional parsley if desired. Serves 4.