Description

This elegant dish features a perfectly pan-seared salmon fillet, generously coated in a vibrant blueberry glaze that offers a delightful balance of sweet and tart notes. It is served atop fluffy couscous, brightened with fresh lemon zest and aromatic herbs, creating a harmonious and flavorful meal. The tender salmon, bursting blueberries, and light couscous combine for a sophisticated and satisfying culinary experience.

Ingredients

Scale

For the Blueberry Glaze:
1 cup fresh or frozen blueberries
2 tablespoons fresh lemon juice
1 tablespoon maple syrup or honey
1/4 cup water or vegetable broth
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Pinch of salt
1 sprig fresh rosemary (for simmering, removed before serving)
For the Salmon:
2 (6-ounce) salmon fillets, skin on or off
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
For the Lemon Herb Couscous:
1 cup dry couscous
1 1/4 cups vegetable broth or water
1 tablespoon olive oil
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh chives (optional)
Salt and freshly ground black pepper to taste
For Garnish:
Fresh blueberries
Lemon wedges
Fresh rosemary sprigs

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Instructions

**Prepare the Blueberry Glaze:** In a small saucepan, combine blueberries, lemon juice, maple syrup, water or broth, and a pinch of salt. Add the rosemary sprig. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until blueberries begin to soften and burst.
Remove the rosemary sprig. Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the glaze thickens. Remove from heat and set aside.
**Cook the Salmon:** Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat.
Place salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
During the last minute of cooking, spoon a generous amount of the blueberry glaze over the salmon fillets, allowing it to warm through.
**Prepare the Lemon Herb Couscous:** While the salmon cooks, bring vegetable broth or water to a boil in a medium saucepan. Stir in 1 tablespoon olive oil, lemon zest, and a pinch of salt.
Remove from heat, stir in the dry couscous, cover, and let stand for 5 minutes, or until all liquid is absorbed.
Fluff the couscous with a fork. Stir in fresh lemon juice, chopped parsley, and chives (if using). Season with salt and pepper to taste.
**Assemble and Serve:** Divide the lemon herb couscous among serving plates. Place a glazed salmon fillet on top of each bed of couscous. Drizzle with any remaining blueberry glaze from the pan. Garnish with fresh blueberries, a lemon wedge, and a fresh rosemary sprig. Serve immediately.

Notes

For a thicker glaze, simmer longer or add a bit more cornstarch slurry.

Ensure salmon is patted dry before cooking for a better sear.

Do not overcook the couscous; it cooks quickly and can become mushy.

Fresh herbs like dill or thyme can be substituted for parsley and chives in the couscous.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 550
Fat: 25g
Carbohydrates: 45g
Protein: 38g