Description
Delicious salmon fillets glazed with a sweet-tart blueberry sauce, served on a bed of zesty lemon-herb couscous.
Ingredients
Scale
- 4 salmon fillets (150-170g each)
- 1 teaspoon olive oil
- Salt and black pepper to taste
- ¾ cup fresh or frozen blueberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon 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 tablespoon olive oil
- 2 tablespoons fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Prepare the blueberry glaze: In a medium saucepan, combine blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest over medium heat. Stir gently and simmer for 6–8 minutes.
- Preheat your oven to 200°C (around 400°F). Season the salmon fillets with olive oil, salt, and pepper, and place them on a baking sheet. Pour the blueberry glaze over each fillet and bake for 15–20 minutes.
- Bring water or vegetable broth to a boil, then stir in dry couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff couscous with a fork and mix in lemon zest, juice, olive oil, and herbs.
- Plate the couscous on each plate and place salmon fillets on top. Drizzle any remaining blueberry glaze over fish and garnish with fresh blueberries.
Notes
Make the blueberry glaze ahead of time and refrigerate. This dish also works well with quinoa for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg