You may or may not be able to tell, but we eat quite a bit of seafood in the Roxie Ginger household. It goes back to our attempt to do at least one vegetarian, vegan and seafood dish per week, and while we don’t treat it as gospel, we make a genuine effort.
As soon as the salmon was pulled out of the fridge and put on the counter, our newest addition – a cute (and precocious) black kitten named Booger – started a valiant crusade to try and get on the counter to sample some of the fishy goodness. Having fallen previously victim to the siren’s song that is salmon, I completely understood Booger’s motivation. It also meant we had to make haste and cook this quickly before he got his grubby paws on it.
Get it, paws? He’s a cat.
Don’t get it? Give pause and think on it for a bit.
Get it, pause? IT’S A HOMONYM OF PAWS.
Okay, I’m done here.
What you’ll need:
- Soy Sauce – 1/8 cup
- Lemon Juice – 1 lemon
- Orange Juice – 1 orange
- Salmon Steak – 2 lbs.
- Zucchini – 1 zucchini, sliced and halved
- White Onion – 1/2 onion, diced
- Mushroom Blend – 2 cups
- Butter – 1 tbsp.
- Olive Oil – 1 tbsp.
- Couscous – 2 cups
- In a mixing bowl, combine the first 3 ingredients and stir so well blended.
- Place the salmon in an ovenproof container and cover with soy sauce mixture. Flip the salmon over so both sides are pretty well covered. Cover the dish with aluminum foil and place in a 300 degree oven for 15 minutes.
- While the salmon is in the oven, heat the butter in a frying pan over medium high heat and add the mushrooms, onions and zucchini.
- While the veggies are sautéing, start boiling the water for your couscous. Follow packet instructions. Once water is boiled, add in the couscous, stir until all water absorbed and remove from heat.
- Remove the salmon from the oven, it will not be done, allow to sit while you heat the olive oil in another frying pan over medium heat. Add the fish to the frying pan and pour all the pan juices over top. Cook until all excess liquid is cooked off and the salmon is done all the way through. Do not flip more than twice.
- With the salmon on the stovetop, add your veggie sautee to the couscous and mix together.
- Once salmon is done, put 1/2 cup of couscous mixture on the plate and top with 1/4 of the salmon steak.
Note, the soy sauce provides all the salt you’ll need in the dish, but if you like things super salty I’d advise to add extra salt to the veggie sauté and NOT the salmon.