Salmon on Tomato-Jalapeño Jam
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.
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Cooking tools:
- Skillet
- Mixing bowl
- Fork
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Saucepan
- Spatula
- Plate
- Tongs
- Cover
- Stove
- Oven
- Kitchen timer
- Grater
- Can opener
- Paring knife
- Colander
Ingredients
- 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
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