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Teriyaki Salmon on bed of Spinach with Tricolor Couscous and Vegetables

Chef Pierre

Recipe by Chef Pierre Flerismond, Executive Chef,
Memorial Regional Hospital

Makes 4 servings

Salmon Ingredients
20 oz. Pink Raw Salmon
3 tsp. Soy Sauce (Shoyu)
2 cloves Garlic
1 tsp. Ginger Root
1 tsp. Fresh Thyme
2 tsp. Diced Onion
1/4 tsp. Hot Red Chili Pepper Flakes
4 oz. Chopped Raw Spinach
1/2 tsp. Table Salt
1/2 tsp. Black Ground Pepper

Preparation
In small mixing bowl, combine soy sauce, ginger, garlic, thyme, diced onion and red pepper flakes.
Marinate salmon in sauce for 3 hours.
Reserve the Marinade.
Heat frying pan over medium heat.
Lay salmon – skin side up – in pan.
Cook for about 3 minutes until golden brown.
Place the salmon – skin side down – in a baking dish.
Pour Marinade over salmon and place in preheated 350°F oven.
Bake until the salmon is tender (~160°F).
In a nonstick pan, sauté spinach with salt and pepper to taste.
Top the spinach with salmon to serve.

Tricolor Couscous and Vegetables Ingredients
1/2 cup fresh mixed vegetables of choice diced
1 1/4 cup Dry Couscous
2 tbsp Olive Oil
1/2 tsp. Table Salt
1/2 tsp. Black Ground Pepper

Preparation
Bring water to boil.
Add the couscous to stir.
Reduce heat to medium and cook 6-8 minutes.
Remove from heat, drain and set aside for 3 minutes.
In a frying pan, sauté vegetables with olive oil for about 2 minutes.
Lower heat and add couscous. Salt and pepper to taste.