Teriyaki Salmon Fillet with Zucchini & Couscous - Innit

Ingredients

4 Servings

Meat & Seafood

  • Salmon 1 pound

Canned/Bottled Goods

  • Rice Wine Vinegar 1 1/2 tablespoons

Beverage

  • Grapefruit Juice 1/2 cup

Produce

  • Lemon 1

  • Zucchini 2

  • Ginger 1

  • Thyme 1/2 bunch

  • Red Chili Pepper 1/2

  • Garlic 6 cloves

Spices

  • Black Pepper 2 pinches

  • Kosher Salt 3 1/2 teaspoons

Dry Goods

  • Couscous 2/3 cup

  • Hoisin Sauce 2 tablespoons

Pantry

  • Ketchup 2 tablespoons

  • Low Sodium Soy Sauce 1/2 cup

  • Light Brown Sugar 2 tablespoons

  • Water 1 cup

  • Olive Oil 1/3 cup

Preparation

  1. Flavor Creation

    Prepare ingredients. Add all ingredients to a saucepan. Simmer over low heat until slightly thickened, about 10 minutes. Strain.

    • 1/2 cup Grapefruit Juice
    • 1 1/2 tablespoons Rice Wine Vinegar
    • 2 cloves Garlic
    • 2 tablespoons Light Brown Sugar
    • 1/2 cup Low Sodium Soy Sauce
    • 2 tablespoons Hoisin Sauce
    • 1, grated Ginger
    • 1 tablespoon Olive Oil
    • 1/2 Red Chili Pepper
    • 2 tablespoons Ketchup
  2. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    Connect Oven
  3. Boil Water

    Combine all ingredients in a large pot & bring to boil.

    • 1 clove, smashed & peeled Garlic
    • 1/2 teaspoon Kosher Salt
    • 1/2 bunch Thyme
    • 1 cup Water
  4. Season & Bake Salmon

    Season salmon. Bake for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 teaspoons Olive Oil
    • 1 pinch Black Pepper
    • 1 teaspoon Kosher Salt
    • 1 pound Salmon
  5. Cook Zucchini

    Toss zucchini with olive oil, thyme, & garlic. Season with salt & pepper. Bake for 12 minutes.

    • 1/2 teaspoon Kosher Salt
    • 1 sprig, leaves removed Thyme
    • 1 tablespoon Olive Oil
    • 1 pinch Black Pepper
    • 2, 1/4" circles Zucchini
    • 3 cloves, minced Garlic
  6. Couscous Creation

    Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

    • 2/3 cup Couscous
    • 1, zested Lemon
    • 1 tablespoon Olive Oil
  7. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 530 kcal  
Total Fat 24.0 g 30%
Total Saturated Fat 3.5 g 18%
Unsaturated Fat 20 g  
Low Cholesterol 65 mg 21%
Sodium 3550 mg 150%
Total Carbohydrate 46 g 17%
Fiber Total Dietary 4 g 13%
Sugars Total 14 g  
Excellent Source: Protein 31 g 63%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 82 mg 6%
Iron Fe 3.0 mg 15%
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By Innit Culinary Team