Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 cup fresh or frozen blueberries
- 2 tablespoons balsamic vinegar
- 1 cup dry couscous
- 1 cup chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
Instructions
- Step 1: Prepare the Blueberry Glaze. In a small saucepan, combine the blueberries, balsamic vinegar, and 1/4 cup of the lemon juice. Bring to a simmer over medium heat and cook for 8-10 minutes, mashing the berries occasionally until the mixture is reduced and thick enough to coat the back of a spoon. Remove from heat and set aside.
- Step 2: Cook the Couscous. Bring the broth to a boil in a small pot. Stir in the dry couscous, cover the pot tightly, and remove it from the heat. Let it stand for 5 minutes until all the liquid is absorbed.
- Step 3: Sear the Salmon. Preheat the oven to 400°F (200°C). Pat the salmon fillets dry and season them lightly with salt and pepper. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the salmon, flesh-side down, for 3 minutes until a crisp crust forms, then flip the fillets.
- Step 4: Glaze and Finish Cooking. Transfer the skillet to the preheated oven. Brush the salmon generously with half of the reserved blueberry glaze. Bake for 5-8 minutes, or until the salmon is cooked through to your desired doneness (internal temperature of 145°F).
- Step 5: Finish the Couscous and Plate. Fluff the prepared couscous with a fork. Stir in the chopped fresh parsley, lemon zest, and any remaining lemon juice. Serve the lemon herb couscous immediately with the warm blueberry glazed salmon placed on top.
Notes
- If your blueberries are very tart, add a half teaspoon of sugar to the glaze mixture while simmering to balance the intense flavor of the balsamic vinegar.
- For a refreshing contrast to the sweet glaze, serve this dish alongside quickly steamed asparagus or a light green salad dressed with a simple vinaigrette.
- Store leftover salmon and couscous separately in airtight containers in the refrigerator for up to 2 days; the couscous absorbs the herb flavor better overnight.
- To reheat leftover salmon gently, place it skin-side down in a baking dish, cover with foil, and warm in a 300°F oven until just heated through (about 10 minutes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American