Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
A vibrant and flavorful Blueberry Glazed Salmon with Lemon Herb Couscous combines tender salmon fillets with a sweet and tangy blueberry glaze, perfectly complemented by zesty lemon-infused couscous. This delightful dish is both elegant and easy to prepare, making it ideal for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Salmon and Glaze
- 4 salmon fillets (5–6 oz each, skin on or off)
- 1 tsp olive oil
- Salt & black pepper (to taste)
- ¾ cup fresh or frozen blueberries
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Zest of ½ lemon
For the Lemon Herb Couscous
- 1 cup dry couscous
- 1 cup boiling water or vegetable broth
- Zest of 1 lemon
- Salt (to taste)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Blueberry Glaze: In a small saucepan, combine the blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to a glaze-like consistency, about 8-10 minutes. Remove from heat and set aside.
- Cook the Salmon: Pat the salmon fillets dry and season both sides with salt and black pepper. Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon, skin-side down if applicable, and cook for 4-5 minutes until the skin is crispy and the salmon is mostly cooked through. Flip and cook for another 2-3 minutes until desired doneness.
- Make the Lemon Herb Couscous: Place the dry couscous in a heatproof bowl. Pour the boiling water or vegetable broth over the couscous, add a pinch of salt, then cover tightly with a lid or plastic wrap. Let it stand undisturbed for 5 minutes until the liquid is absorbed. Fluff with a fork, then stir in the lemon zest and fresh parsley if using.
- Assemble and Serve: Spoon a generous amount of blueberry glaze over each salmon fillet. Serve the salmon alongside the lemon herb couscous, garnished with additional lemon zest or herbs as desired.
Notes
- Fresh or frozen blueberries can be used for the glaze; if using frozen, thaw slightly before cooking.
- Vegetable broth adds extra flavor to the couscous but water works perfectly fine.
- Use skin-on salmon for a crispier texture, but skinless works as well.
- This dish pairs wonderfully with steamed green vegetables or a fresh side salad.
- Leftover blueberries glaze can be stored in the refrigerator for up to 3 days.
Keywords: Blueberry Glazed Salmon, Lemon Herb Couscous, Healthy Salmon Recipe, Easy Dinner, Quick Salmon Dinner, Fruit Glaze Salmon
