Description
A delicious salmon dish glazed with sweet blueberries and served with lemon herb couscous, perfect for summer evenings or elegant dinner parties.
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
- Make the Blueberry Glaze: Combine blueberries, balsamic vinegar, honey or maple syrup, and Dijon mustard in a small saucepan over medium heat. Stir gently until the blueberries burst and the glaze thickens.
- Prep and Bake the Salmon: Preheat the oven to 400°F. Place salmon fillets on a lined baking sheet, brush with olive oil, season with salt and pepper, and drizzle with blueberry glaze. Bake for 15-18 minutes, or until salmon flakes easily.
- Prepare the Lemon Herb Couscous: In a medium bowl, combine couscous and boiling water or vegetable broth. Cover and let sit for 5 minutes, then fluff with a fork and mix in lemon zest, lemon juice, olive oil, and herbs.
- Assemble and Serve: Serve baked salmon with lemon herb couscous, drizzle with extra blueberry glaze, and garnish with fresh herbs.
Notes
Use fresh blueberries when in season for the best flavor. Adjust sweetness of glaze to your preference.
