Glazed salmon is a flavorful meatless option for lent. We serve it with tomato and parsley couscous and our tumeric roasted cauliflower recipe.
Place salmon in a shallow dish.
In a small bowl, whisk together soy sauce, honey, orange juice, garlic and ginger. Pour mixture over salmon. Refrigerate for 30 minutes.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil and place salmon filet Pouring some marinade over fish. Bake in preheated oven for 15-20 minutes.
In a saucepan over medium heat, bring chicken broth to a boil. Add olive oil then couscous, stir and remove from heat. Let sit 5 minutes.
Place couscous into a bowl. Toss with tomatoes, parsley, onion and lemon juice.
Glazed Salmon and Tomato and Parsley Couscous
Ingredients
Instructions
- Place salmon in a shallow dish.
- In a small bowl, whisk together soy sauce, honey, orange juice, garlic and ginger. Pour mixture over salmon. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil and place salmon filet Pouring some marinade over fish. Bake in preheated oven for 15-20 minutes.
- In a saucepan over medium heat, bring chicken broth to a boil. Add olive oil then couscous, stir and remove from heat. Let sit 5 minutes.
- Place couscous into a bowl. Toss with tomatoes, parsley, onion and lemon juice.
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