Salmon is such a rich fish that it can stand up to the piquant bite of the ginger, sweet acidity of the tomato, and heat of the jalapeño in this sauce.
- 3 tablespoons olive oil, divided
- 1 large zucchini, cut into 1/2-inch cubes
- 2 teaspoons lime zest, grated
- 1 teaspoon salt, divided
- 1 cup couscous
- 4 6-ounce skin-on salmon
- 1/8 teaspoon ground black pepper
- 1 medium onion, chopped
- 1 small jalapeñ pepper, halved lengthwise, seeded, thinly sliced across
- 1 tablespoon fresh ginger, minced
- 1 14-ounce can crushed tomatoes
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, freshly chopped
- Heat 1 tablespoon of the oil in a large Anolon Nouvelle Copper Luxe Skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a large bowl.
- Add the lime zest, 1 1/4 cups water, and 1/4 teaspoon of the salt to the skillet and bring to a boil over high heat. Stir in the couscous, cover, and remove from heat; let stand 5 minutes. Fluff the grains with a fork and transfer to the bowl with zucchini; stir in 1 tablespoon of the oil. Cover the bowl.
- Season the salmon with 1/2 teaspoon of the salt and the pepper. Heat 1 teaspoon of the oil in the skillet over medium-high heat. Add the salmon, skin side down, and cook until the skin is golden and well crisped, about 5 minutes. (The fish will not be cooked through.) Transfer to plate.
- Pour off the salmon fat left in the pan. Heat the remaining 2 teaspoons oil over medium-high heat. Add the onion, jalapeño, and ginger and cook, stirring occasionally, until thickened, about 5 minutes. Reduce the heat to medium and place the salmon, skin side up, on top of the tomato mixture; gently simmer, uncovered, until the fish is barely translucent in the center, 5 to 7 minutes. Remove from the heat, sprinkle with the cilantro, and serve with the couscous.