Teriyaki Salmon and Couscous

Teriyaki Sauce

INGREDIENTS (makes 4 servings)

6 tbsp (90 mL) Rice wine vinegar

1/2 cup (125 mL) Low Sodium Tamari or dark soy sauce

1/4 cup (60 mL) Sugar 2 cloves Garlic, peeled and sliced

1 tsp (5 mL) Ginger, minced

1/4 tsp (1 mL) Black pepper

Salmon

INGREDIENTS (makes 4 servings)

1 lb (450 g) Salmon fillet, fresh, cut into 4-oz portions

1 bag (500 g) Japanese-style vegetable blend, frozen

2 tbsp (30 mL) Olive oil or canola oil

1 1/2 cup (375 mL) Vegetable stock, no salt added

1 cup (250 mL) Couscous, dry

1 Green onion, finely chopped 

PROCEDURE

1. Put teriyaki sauce ingredients in small saucepan. Stir and bring to rolling boil over medium heat for 1 minute until sugar is dissolved. Remove from heat and let cool.
2. Put salmon fillets in the casserole dish and add teriyaki sauce. Marinate in fridge for 20 minutes, reserving sauce.
3. Preheat oven to 450˚F (220˚C)
4. Empty bag of frozen vegetables into baking sheet. Add olive oil, mix well and spread evenly. Bake for 5 minutes.
5. Place salmon on top of vegetables. Pour teriyaki sauce into pan.
6. Bake until salmon is cooked, about 20-25 minutes.
7. Meanwhile, prepare couscous. In medium saucepan, over high heat, bring vegetable broth to boil.
8. Remove pan from heat and add couscous. Stir gently to evenly moisten couscous. Cover with lid and let sit for 10-12 minutes.
9. Fluff with a fork before serving. Garnish with green onion.

NOTES: For extra flavour, sprinkle with sesame seeds. Replace Japanese-style vegetables with your favourite frozen vegetable blend. Frozen salmon fillets can be used. Ensure they are fully thawed before using.