Blueberry Glazed Salmon with Lemon Herb Couscous – Fresh, Fancy & Weeknight-Easy!
Blueberry Glazed Salmon with Lemon Herb Couscous is a fresh, flavorful dish that combines the richness of salmon with the sweetness of blueberries and the brightness of lemon. It looks elegant yet remains easy to prepare, making it perfect for weeknight meals or dinner gatherings.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 salmon fillets
- 1 cup fresh or frozen blueberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice (divided)
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 2 tablespoons olive oil (divided)
- 1 cup couscous
- 1 ¼ cups vegetable or chicken broth
- 2 tablespoons fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, bring the broth to a gentle simmer. Remove from heat and stir in the couscous with 1 tablespoon olive oil and a pinch of salt. Cover and let steam for 5 minutes. Fluff with a fork, then mix in lemon zest, 1 tablespoon lemon juice, and fresh herbs. Set aside.
- In a separate saucepan, combine blueberries, honey, soy sauce, 1 tablespoon lemon juice, and minced garlic. Simmer over medium-low heat until blueberries soften and the mixture thickens into a syrupy glaze. Gently mash a few berries with a spoon to release juices. Remove from heat.
- Pat the salmon fillets dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place salmon in the skillet and cook for 4–6 minutes per side, until golden and opaque in the center.
- During the final minute of cooking, brush salmon with blueberry glaze and allow it to caramelize slightly.
- To serve, place a portion of couscous on each plate, top with a salmon fillet, and drizzle with extra glaze. Garnish with additional herbs or fresh blueberries if desired.
Notes
You can prepare the glaze up to two days in advance.
Substitute couscous with quinoa, rice, or bulgur for variation.
Adjust sweetness of the glaze by increasing or reducing honey/maple syrup.