Sesame Lemon Soy Baked Salmon with a Toasted Couscous Caramelized Onions,Mushroom and, Sweet Corn

Name: Sesame Lemon Soy Baked Salmon with a Toasted Couscous Caramelized Onions,Mushroom and, Sweet Corn
Total time: 36000 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 4-6 -4 ounce pieces Salmon; 2 cloves Garlic, Minced; 1 Teaspoon Fresh Ginger -minced -or 1/4 teaspoon Powdered Ginger; 1/2 Teaspoon Thyme; 1/2 Teaspoon Oregano; 2 Teaspoons Parsley, Finely Chopped; 1 Ounces Soy sauce; 1 Ounces Sesame Oil; 2 ounces Lemon juice; 1 Tablespoon Sugar; Above is the marinade; 1/2 teaspoons Salt sprinkle on the salmon just before baking; 1/4 teaspoon Pepper sprinkle on the salmon just before baking; Couscous vegetables-(you can substitute different vegetables:); 3 tablespoons oil; 1/2 cup corn -drained; 1/2 of small sweet onion- diced small; 3 cloves garlic- chopped fine; 4 small mushrooms -sliced; to taste Salt and pepper; Toasted Couscous; 1 cup uncooked couscous; 1 1/4 cups chicken stock; 1/2 teaspoon salt; 1 ounce fresh lemon juice–Add at the end; 1 tablespoon melted butter–Add at the end; 2-3 tablespoons fresh basil chiffonade cut –Add at the end

@chefcraig @chefcraigswoodcrafts

Falls Church

Sesame Lemon Soy Baked Salmon with a Toasted Couscous Caramelized Onions,Mushroom and, Sweet Corn

@chefcraig @chefcraigswoodcrafts

Ingredients

1 :10 hour

4-6 servings

4-6-4 ounce pieces Salmon
2 clovesGarlic, Minced
1 TeaspoonFresh Ginger -minced -or 1/4 teaspoon Powdered Ginger
1/2 TeaspoonThyme
1/2 TeaspoonOregano
2 TeaspoonsParsley, Finely Chopped
1 OuncesSoy sauce
1 OuncesSesame Oil
2 ouncesLemon juice
1 TablespoonSugar
Above is the marinade
1/2 teaspoonsSalt sprinkle on the salmon just before baking
1/4 teaspoonPepper sprinkle on the salmon just before baking
Couscous vegetables-(you can substitute different vegetables:)
3 tablespoonsoil
1/2 cupcorn -drained
1/2of small sweet onion- diced small
3 clovesgarlic- chopped fine
4small mushrooms -sliced
to tasteSalt and pepper
Toasted Couscous
1 cupuncooked couscous
1 1/4 cupschicken stock
1/2 teaspoonsalt
1 ouncefresh lemon juice–Add at the end
1 tablespoonmelted butter–Add at the end
2-3 tablespoonsfresh basil chiffonade cut –Add at the end

Cooking Instructions

1 :10 hour

1

Mix marinade together marinade salmon in a zip lock bag for 20 minutes
2

Place on a baking pan with parchment and bake at 350 degrees *Note (It takes about 10 minutes per 1 inch of thickness to cook fish. The fish should flake when finished.)
3

Couscous preparation
4

Sauté vegetables and lightly caramelize about 5 minutes. Set aside when done.
5

To prepare couscous, place couscous in a small sauce pan over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
6

Add 1 1/4 cups stock, and 1/2 teaspoon salt; bring to a boil.
7

Remove from heat; cover and let stand 7-8 minutes.
8

Fluff with a fork stirring the cooked couscous and add to combine the sauteed vegetables, lemon juice and melted butter and basil, stirring until butter melts. Adjust seasoning of needed
9

This works great with chicken and pork also. I would marinade then 4-6 hour and cook to the proper temperature.
10

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rick.moser.31

Steak,&couscous

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@chefcraig @chefcraigswoodcrafts

on March 01, 2017 16:49

Falls Church

❤️ The Art of Cooking

Comments (2)

@chefcraig @chefcraigswoodcrafts

February 11, 2019 00:00

The 9 ingredients after the salmon. It is part of the cous cous vegetables so saute with the onions,garlic,corn and mushrooms

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