Asian Glazed Salmon with Vegetable Couscous and Citrus Vinaigrette

 Asian Glazed Salmon with Vegetable Couscous and Citrus Vinaigrette

 Couscous

10 oz Couscous
1 cup boiling water
1 large zucchini -diced and blanched
1 pint cherry tomatoes- quartered and blanched
1/2 oz pickled ginger, minced
1 tsp mint finely chopped
1 tbsp Italian parsley, finely chopped
8 oz citrus vinaigrette
( In a mixing bowl combine Couscous with boiling water.  Let cool and add vegetables, ginger and herbs.  Let cool completely and stir in Vinaigrette.)

Citrus Vinaigrette
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup orange juice
1 tsp combined zest from lemon,lime and orange
1 tbsp Dijon mustard
1 tsp fresh ground pepper
2 tbsp sugar
2 1/2 cup extra-virgin olive oil
(Combine juice, mustard, pepper and sugar.  Slowly whisk in the oil.)

Asian Glaze
2 tbsp Hoisin sauce
1 tsp chili garlic sauce
2 oz honey
4 oz soy sauce
8 oz rice wine vinegar
(Mix all ingredients and bring to boil.)

In a 450 degree oven, bake four eight ounce salmon filets for 7 min.  Remove from oven, and brush with Asian glaze.  Serve over the couscous salad.