Description

A beautifully pan-seared salmon fillet, cooked to tender perfection, is generously coated in a vibrant blueberry glaze. The sweet and tangy notes of the blueberry complement the rich flavor of the salmon. This elegant main course is served alongside fluffy pearl couscous, brightened with fresh lemon zest and a medley of aromatic herbs, offering a delightful textural contrast and a refreshing counterpoint to the fish.

Ingredients

Scale

For the Blueberry Glazed Salmon:
2 salmon fillets (6 oz each), skin on or off
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 cup fresh or frozen blueberries
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon cornstarch (optional, for thickening)
For the Lemon Herb Couscous:
1 cup pearl couscous (Israeli couscous)
1 1/2 cups vegetable broth
1 tablespoon olive oil
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
For Garnish:
Fresh rosemary sprigs
Lemon wedges

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Instructions

**Prepare the Couscous:** In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the pearl couscous and toast for 2-3 minutes until lightly golden. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and couscous is tender. Fluff with a fork, then stir in chopped parsley, lemon zest, lemon juice, salt, and pepper. Keep warm.
**Prepare the Blueberry Glaze:** While the couscous cooks, combine blueberries, water, lemon juice, and maple syrup in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, mashing some of the blueberries with a spoon, until the sauce thickens slightly. If desired, whisk 1/2 teaspoon cornstarch with 1 tablespoon cold water, then stir into the glaze and cook for another minute until thickened. Stir in chopped rosemary. Season with a pinch of salt.
**Cook the Salmon:** Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky.
**Glaze and Serve:** Once salmon is cooked, spoon a generous amount of the warm blueberry glaze over each fillet. Serve immediately with the lemon herb couscous. Garnish with fresh rosemary sprigs and lemon wedges.

Notes

For crispier salmon skin, ensure the skillet is hot and the salmon is patted very dry before cooking.

Adjust the sweetness of the blueberry glaze to your preference by adding more or less maple syrup.

Pearl couscous can be substituted with regular couscous, adjusting cooking time and liquid ratio as per package instructions.

Leftover salmon and couscous can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 550
Fat: 20g
Carbohydrates: 55g
Protein: 40g