Blueberry Glazed Salmon Couscous (Printable version)
Salmon glazed in blueberry reduction served with lemony couscous for a fresh, satisfying main dish.
# What You'll 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 (optional)
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# How to Prepare:
01 - In a small saucepan, combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally, until blueberries burst and sauce thickens (8–10 minutes). Mash berries gently with a spoon. Remove from heat and strain if a 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 an oven-safe skillet over medium-high heat. Sear salmon fillets, flesh side down, for 2–3 minutes until golden. Flip fillets, brush generously with blueberry glaze, and transfer skillet to oven. Bake for 8–10 minutes, or until salmon flakes easily with a fork.
03 - In a medium saucepan, bring vegetable broth and olive oil to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff couscous with a fork and stir in lemon zest, lemon juice, parsley, dill (if using), salt, and pepper.
04 - Divide couscous among plates. Top each serving with a glazed salmon fillet. Spoon additional blueberry glaze over salmon, if desired. Garnish with extra herbs and lemon wedges.
# Expert advice:
01 -
- The blueberry glaze creates this gorgeous sticky finish that makes restaurant-quality presentation completely achievable on a Tuesday night
- Lemon herb couscous comes together in literally five minutes, meaning you are not juggling multiple complicated sides while the salmon cooks
02 -
- Do not be tempted to skip straining the glaze if you want that restaurant-smooth finish, but leaving some berry texture gives it more homemade character
- The couscous continues absorbing liquid as it sits, so fluff it immediately and do not let it wait too long before serving or it becomes gummy
03 -
- Patting your salmon completely dry before seasoning is the difference between getting a proper sear and ending up with steamed, gray fish
- Let your glaze cool slightly before brushing onto the salmon or it will slide right off instead of adhering properly