Ingredients

4 tbsp. low-sodium soy sauce

2 tsp. grated ginger

2 garlic cloves, minced

2 tsp. sugar

4 pieces wild salmon (about 2 lb.)

kosher salt

1 lb. snow peas, chopped

2 c. couscous

extra-virgin olive oil

3 scallions, chopped

Preparation

Step 1In a large Ziploc bag, combine soy sauce, ginger, garlic, sugar, and salmon. Seal and gently shake until salmon is well coated. Refrigerate at least 15 minutes.Step 2In a medium saucepan, bring 2 cups salted water to a boil. Cook snow peas 5 minutes, then remove with a slotted spoon and place in a bowl of cold water. Drain. Meanwhile, stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Add snow peas to pot to keep warm.Step 3In a medium skillet over medium-high, heat olive oil. Remove salmon from marinade and pat dry with paper towel. Sear until golden brown crust forms, about 5 minutes per side (watch carefully as sugar in marinade can burn). Lower heat if necessary.Step 4Serve salmon on bed of couscous and snowpeas and garnish with scallions.