Salmon on Tomato-Jalapeño Jam – Anolon

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