Orange Soy Salmon with Fresh Tapenade Couscous & Asparagus

I noted at the end of the Chicken Scarapiello recipe that it got me hooked on the hot cherry, or peppadew, peppers. I'm obsessed with them. I pay the extra few cents to add them to my lunch salads and have snacked on them plain while cooking dinner. They sell them at the olive bar at Fairway near our apartment where I was inspired by the other tapenade ingredients.

I zapped olives, a few cornichons (not pictured), peppadew peppers, and marinated artichoke hearts in my baby food processor. Typically I would add some olive oil, but the oil on the artichoke hearts sufficed. I tossed most of the tapenade with a ½ cup of cooked whole wheat couscous.

For the salmon, I marinated it in fresh orange juice (1 orange), 2 tablespoons of low sodium soy sauce, and 2 tablespoons of maple syrup. I baked the fish and oil-drizzled asparagus until done at about 350°. I plated the salmon on top of the tapenade couscous and used the extra on top of the fish itself.

You can also peep my absolutely perfect stemless wineglasses. It's a set of four and this one has #vino etched on the side. The others read #merloment, #wino, and #wineoclock. They make me happy.

All in all, this meal was simple to put together and extremely satisfying while not leaving me feeling too full. I love the flavors in both the marinade and the tapenade and would definitely try this again with mild white fishes or with chicken.