Blueberry Glazed Salmon Couscous (Printable)
Tender salmon glazed with blueberry reduction served on lemon herb-infused couscous for a fresh main.
# What You Need:
→ Blueberry Glaze
01 - 1 cup fresh or frozen blueberries
02 - 2 tablespoons balsamic vinegar
03 - 2 tablespoons honey
04 - 1 tablespoon lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salmon
08 - 4 salmon fillets (about 6 oz each), skin removed
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Lemon Herb Couscous
12 - 1 1/2 cups couscous
13 - 1 3/4 cups low-sodium vegetable broth
14 - 2 tablespoons olive oil
15 - Zest of 1 lemon
16 - 2 tablespoons lemon juice
17 - 2 tablespoons fresh parsley, finely chopped
18 - 1 tablespoon fresh dill, finely chopped
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# How To Cook:
01 - Combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper in small saucepan. Bring to simmer over medium heat, stirring occasionally, until blueberries burst and sauce thickens, about 8-10 minutes. Mash berries gently with spoon. Remove from heat and strain if smoother glaze is desired. Set aside.
02 - Preheat oven to 400°F. Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil in oven-safe skillet over medium-high heat. Sear salmon fillets flesh side down for 2-3 minutes until golden.
03 - Flip fillets, brush generously with blueberry glaze, and transfer skillet to oven. Bake for 8-10 minutes until salmon flakes easily with fork.
04 - Bring vegetable broth and olive oil to boil in medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff couscous with fork and stir in lemon zest, lemon juice, parsley, dill, salt, and pepper.
05 - Divide couscous among plates. Top each serving with glazed salmon fillet. Spoon additional blueberry glaze over salmon if desired. Garnish with extra herbs and lemon wedges.
# Expert Tips:
01 -
- The blueberry reduction creates this gorgeous glossy finish that makes restaurant plating feel effortless
- Lemon herb couscous comes together in five minutes while the salmon finishes in the oven
- Balsamic and blueberries combine into a sweet-tangy glaze that people will assume took hours to perfect
02 -
- The glaze thickens significantly as it cools, so remove it from heat while it still looks slightly thinner than desired
- Salmon continues cooking after it leaves the oven, so pull it when you see just a hint of translucency in the center
- Couscous absorbs liquid quickly, so measure your broth precisely and do not be tempted to add more
03 -
- Patting salmon thoroughly dry before seasoning is the secret to getting that restaurant-quality golden crust
- A pinch of red pepper flakes in the glaze adds subtle warmth that makes the blueberry flavor pop