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Honey-Soy Salmon over Edamame Couscous

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Servings 4


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


  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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