Blueberry Glazed Salmon Lemon (Printable)
Salmon fillets with tangy blueberry glaze served on lemon herb couscous, a flavorful and healthy 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
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# How To Make It:
01 - Combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until blueberries burst and sauce thickens for 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.
03 - Flip fillets and brush generously with blueberry glaze. Transfer skillet to oven and bake for 8-10 minutes, or until salmon flakes easily with a fork.
04 - Bring vegetable broth and olive oil to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
05 - Fluff couscous with a fork and stir in lemon zest, lemon juice, parsley, dill, salt, and pepper until evenly distributed.
06 - 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 Suggestions:
01 -
- The blueberry glaze strikes that perfect balance between sweet and tangy, making even salmon skeptics ask for seconds
- Everything cooks in about 45 minutes but tastes like something from a fancy restaurant
02 -
- The glaze thickens quickly as it cools, so do not overreduce it in the pan
- Salmon keeps cooking after it leaves the oven, so pull it when it is still slightly translucent in the center
03 -
- Pat the salmon completely dry before searing, any moisture will keep you from getting that gorgeous golden crust
- If your glaze is too tart, add another teaspoon of honey, too sweet, a splash more vinegar