Blueberry Glazed Salmon with Herby Lemon Couscous
A bright, FRESH spring/summer dinner night idea! BONUS: it’s HEALTHY!
Ingredients
- 4 salmon fillets, skin off
- 2 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil, divided
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 3/4 cup blueberries
- 2 Tbsp Stock Market Blueberry Dark Balsamic Vinegar
- 1 Tbsp Savannah Bee Black Sage Honey
- 1 tsp Stock Market Creamy Garlic Mustard
- 1 1/2 lemons, zested + divided
- 1/2 lemon, juiced
- 1 cup dry couscous
- 1 cup vegetable broth, boiling
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh basil, chopped
- 2 tsp fresh thyme
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small saucepan, combine blueberries, Stock Market Blueberry Dark Balsamic Vinegar, Savannah Bee Black Sage Honey, Stock Market Creamy Garlic Mustard, and lemon zest from 1/2 lemon. Over medium heat, bring to a simmer and cook for about 5 minutes; stirring occasionally, until the blueberries burst and the mixture thickens slightly, forming a glaze. LIGHTLY mash some of the blueberries with the back of a spoon for a little texture; remove from heat and set aside.
On the parchment paper lined baking sheet, place salmon fillets down and drizzle lightly with 1 Tbsp Stock Market Milanese Gremolata Olive Oil, and season with Jacobsen’s Italian Sea Salt and freshly ground black pepper. Spoon or brush the prepared blueberry glaze generously over the top of each fillet. Bake for about 14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly.
To prepare the Herby Lemon Couscous, combine the dry couscous and a little Jacobsen’s Italian Sea Salt in a medium bowl. Pour boiling vegetable broth over the top and cover with a plate or lid; let sit for 5 minutes. Fluff with a fork and stir in 1 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil, lemon zest from 1 lemon, lemon juice, chopped parsley, chopped basil, and thyme; season with additional Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.
Spoon couscous onto each platter (or plate if doing individually). Top with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with additional fresh parsley and a lemon wedge.
Enjoy!
