Description
A vibrant salmon dish served with a tangy blueberry glaze and zesty lemon herb couscous, perfect for weeknight dinners.
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 blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest in a saucepan over medium heat.
- Stir occasionally until the blueberries break down and the mixture thickens slightly. Remove from heat and cool.
- Place the salmon fillets in a baking dish. Drizzle 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.
- In a bowl, combine dry couscous with boiling water. Cover and let sit for about 5 minutes.
- Fluff the couscous with a fork and stir in lemon zest, juice, olive oil, and parsley. Season with salt and pepper.
- Plate the lemon herb couscous alongside the blueberry glazed salmon, drizzling any additional glaze over the top.
Notes
Experiment with different herbs in the glaze for added flavor. Ensure not to overcook the salmon for best results.