Description
A vibrant dish featuring salmon fillets glazed with sweet blueberry and served with zesty lemon herb couscous.
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
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- Fresh herbs (e.g., parsley, dill, or basil)
Instructions
- Make the Blueberry Glaze: Combine blueberries, balsamic vinegar, honey or maple syrup, and Dijon mustard in a small saucepan over medium heat. Stir until blueberries burst and the mixture thickens into a glaze.
- 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 until salmon flakes easily.
- Prepare the Lemon Herb Couscous: In a medium bowl, combine couscous and boiling water or vegetable broth, cover, and let it sit for 5 minutes. Fluff with a fork, then add lemon zest, lemon juice, olive oil, and chopped herbs.
- Assemble and Serve: Serve the salmon alongside a portion of lemon herb couscous, drizzle with extra blueberry glaze, and garnish with fresh herbs.
Notes
Using frozen blueberries works just as well as fresh ones. If the glaze is too thick, add a tablespoon of water to adjust the consistency.