Ginger Glazed Salmon with Sun Dried Tomato Couscous

Ginger Glazed Salmon with Sun Dried Tomato Couscous

I first developed this recipe for a client with celiac disease who follows a very strict diet.  After making it for her several times, and getting requests for it over and over, I finally decided to make it for myself.  It takes no time to prep and bake and worth the minimal effort required!

4-6 oz salmon filets
2 inch piece of fresh ginger, shredded
4 garlic cloves, minced
2 TB low sodium soy sauce
2 TB honey
salt and pepper
1/4 cup chopped green onions

1. Preheat oven to 375.
2. Season salmon filets with salt and pepper. Then top with ginger, garlic and soy sauce. If time allows, let them sit in the refrigerator, covered tightly, for at least 6 hours.
3. Baked uncovered at 375 degrees for 20 minutes. Drizzle with honey and return to the oven for an additional 5 minutes.
4. Garnish with chopped green onions.

– I find Reynolds Non Stick foil to be a lifesaver when making this recipe. In a pinch, cover your pan with regular aluminum foil and spray with Pam.
– I prefer metal pans for quick cooking recipes like this one, and most fish recipes.
– Coucous makes a great side dish!