Smashed Berry-Infused Salmon Salad over Garlic Roasted Couscous

Ingredients

• 12 ounces fresh salmon fillets
• 1 teaspoon olive oil
• 1 cup mashed raspberries or blackberry or blueberries
• 4 tablespoons soy sauce
• 1 teaspoon white pepper
• 2 teaspoons olive oil
• 3/4 cup green onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup soy sauce
• 1 tablespoon Thai sweet chili sauce (or crushed red pepper)
• 1-2 teaspoon lime juice
• 1/2 lb fresh green beans, halved
• 1/2 large fresh tomato, chopped (peeled, if desired)
• 1/2 cup sweet onion, diced (Texas Sweet or Vidalia)
• 1/2 cup water chestnut, sliced & rinsed (optional)
• 1 teaspoon olive oil
• 1/2 cup whole wheat couscous
• 1 garlic clove, finely chopped
• 1/4 teaspoon salt
• 3/4 cup water

Directions

1. 1

   Place salmon fillet, de-boned, in a freezer bag. In a bowl, combine 1 tsp Olive Oil, Berries, 4 Tbs Soy Sauce and White Pepper together, and gently rub over fish. Marinate 2 - 18 hours.

2. 2

   Preheat oven to 400°F Remove salmon from bag, place on baking sheet, with marinade. (Use aluminum foil for easy clean-up.) Bake for 20-25 minutes, until fish flakes easily.

3. 3

   Allow fish to cool. Remove fish from skin and flake into a separate container, removing excess marinade.

4. 4

   In a large frying pan or wok, heat olive oil over medium heat. Add sweet onion and garlic. Sauté until translucent.

5. 5

   Add flaked fish, 1/4 cup soy sauce, chili sauce, lime juice, green beans, tomato, green onion, and water chestnuts. Cook over medium-high heat, stirring occasionally until veggies are at desired texture.

6. 6

   In a separate shallow sauce pan, add 1 teaspoons olive oil.

7. 7

   Over medium heat, add garlic and sauté until golden brown.

8. 8

   Add dry couscous to oil and garlic. Stir to coat with oil and lightly brown. Add salt.

9. 9

   Add ¾ cup very hot water.

10. 10

    Reduce heat to medium-low and cook until couscous absorbs all of the water, stirring occasionally. Remove from heat.

11. 11

    Serve stir-fry over couscous.