
A Japanese-inspired salmon and mushroom dinner over pearl couscous with soy-honey glaze.
220 gFresh salmon
160 gMushrooms
8 gGinger
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0.5 cupPearl Couscous
1.5 tbspSoy Sauce
1.5 tbspHoney
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Boil pearl couscous until tender, then drain.
Sear fresh salmon in cooking oil with salt and black pepper.
Cook mushrooms with ginger until tender.
Glaze the salmon and mushrooms with soy sauce and honey, then serve over pearl couscous.