Description
A delightful blend of sweet and tart blueberries elevates rich salmon, paired with zesty lemon herb couscous for a vibrant meal.
Ingredients
- 4 salmon fillets (5–6 oz each, skin on or off)
- 1 tsp olive oil
- Salt & black pepper (to taste)
- ¾ cup fresh or frozen blueberries
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Zest of ½ lemon
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley or basil
- Salt & pepper to taste
Instructions
- Start by making the blueberry glaze. Combine fresh or frozen blueberries, balsamic vinegar, honey or maple syrup, Dijon mustard, and the zest of ½ lemon in a saucepan over medium heat. Stir occasionally until the blueberries break down and the mixture thickens slightly. Remove from heat and allow it to cool.
- Prep the salmon next. Place the salmon fillets in a baking dish, drizzle them with olive oil, and season with salt and pepper. Pour the blueberry glaze over the fillets, ensuring each piece is well-coated.
- Bake the salmon in the preheated oven for 15–20 minutes or until it flakes easily with a fork.
- While the salmon bakes, prepare the lemon herb couscous. In a bowl, combine dry couscous with boiling water or vegetable broth. Cover it and let it sit for about 5 minutes until the liquid is absorbed. Fluff it with a fork and stir in the zest and juice of ½ lemon, olive oil, and chopped parsley or basil. Season with salt and pepper to taste.
- Once everything is cooked, it’s time to assemble and serve. Plate the lemon herb couscous alongside the blueberry glazed salmon, drizzling any additional glaze over the top. Garnish with extra herbs for a vibrant touch.
Notes
For extra zing, consider adding more lemon zest or a splash of citrus juice to the glaze. Marinating the salmon in the glaze for an hour or two before baking enhances the flavors.
