2 Tbsp. rice wine vinegar
1 Tbsp. grated, peeled fresh ginger
1 Tbsp. soy sauce
1 Tbsp. honey (I substituted 1 Tbsp. orange marmalade)
1 garlic clove, minced
2 tsp. sesame oil
4 four-oz. pieces of skinless salmon (1 lb. total)
Roasted Veggie Couscous
1 pkg. Middle East parmesan couscous (regular couscous will work just fine)
Roasted veggies, chopped (recipe follows)
Freshly-grated parmesan cheese
Prepare the couscous, following the directions on the box. When you put the couscous in and take it off the heat, add in the chopped roasted veggies.
Prepare the marinade by mixing all ingredients in a large bowl. Toss the salmon in the marinade to coat. Heat a large non-stick skillet over medium-high heat. Add the salmon and remaining marinade and cook until lightly browned on the outside and opaque in the center, about 2-3 minutes per side.
WW Points per serving: 8 points
We used almost a full pound for just the two of us and it was a little too much for either of us to finish. Pandora and Ozzy thoroughly enjoyed the leftovers...
GUILTY AS CHARGED!!!!
To roast the veggies, use whatever you have on hand. I used bell pepper, zucchini, onion and a few baby carrots. I also recommend scallions, yellow squash, mushrooms, egglant, etc. Set the oven to 400 degrees. Toss the veggies with olive oil, salt and pepper. Spread them out on a cookie sheet and bake for 20 minutes. Flip/toss the veggies one more time and roast for an additional 10 minutes, or until brown/black on the edges. Depending on the size of the chunks of veggies may vary the cooking time.