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Blueberry Glazed Salmon with Lemon Herb Couscous

Blueberry Glazed Salmon

This Blueberry Glazed Salmon features a rich, tangy blueberry sauce that creates a magical flavor combination. The glaze, a deep, jammy concoction of blueberries, sharp balsamic, honey, and Dijon mustard, forms a sticky, caramelized crust on the rich salmon. Served over a bed of fluffy lemon herb couscous, the entire meal feels both elegant and incredibly comforting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets, about 5 to 6 ounces each
  • 1 teaspoon olive oil
  • Salt & Black Pepper to taste
  • ¾ cup blueberries (fresh or frozen)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Zest of half a lemon
  • 1 cup dry couscous
  • 1 cup boiling water or vegetable broth
  • Zest of one whole lemon and the juice of half
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons of chopped fresh parsley or basil

Equipment

  • Small saucepan
  • baking sheet
  • parchment paper
  • Heatproof bowl

Method
 

Instructions
  1. Make the Blueberry Glaze: In a small saucepan, combine the blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and the zest of half a lemon. Bring the mixture to a simmer over medium heat. As it heats, gently mash about half of the blueberries with the back of a spoon to release their juices. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. Once it’s ready, remove it from the heat and set it aside.
  2. Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets completely dry with a paper towel. Rub each fillet with olive oil and season generously on all sides with salt and black pepper. Place the fillets on a parchment-lined baking sheet.
  3. Glaze and Bake: Spoon about three-quarters of the balsamic blueberry glaze over the top of the salmon fillets, spreading it evenly. Reserve the remaining glaze for serving. Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the salmon flakes easily with a fork or reaches an internal temperature of 135-140°F. For a more caramelized top, you can switch the oven to broil for the last 1-2 minutes, watching it closely.
  4. Prepare the Lemon Herb Couscous: While the salmon is baking, place the dry couscous in a heatproof bowl. Pour the boiling water or broth over it, stir once, and cover the bowl tightly. Let it stand for 5-10 minutes, until all the liquid has been absorbed.
  5. Assemble and Serve: Once the couscous is ready, fluff it with a fork. Gently stir in the lemon zest, lemon juice, olive oil, and chopped fresh herbs. Season with salt and pepper to taste. To serve, spoon a bed of the lemon herb couscous onto each plate, top with a fillet of the Blueberry Glazed Salmon, and drizzle with any remaining glaze.

Notes

For best results, don't overcook the salmon; it's ready when it flakes easily (around 135°F). Ensure the glaze is thick enough to coat a spoon. The glaze can be made up to three days in advance and stored in the refrigerator. Substitutions are welcome: try Arctic char or cod instead of salmon, maple syrup for honey, or serve with quinoa instead of couscous.