Citrus-Glazed Salmon with Herbed Couscous
5.0
(1 reviews)
25min
35min
3
520
Chef's Note
For the best flavor, don't skip marinating the salmon. Even 10 minutes makes a difference! You can substitute quinoa or farro for the pearl couscous if desired. The key to perfectly cooked salmon is to remove it from the oven when it's just slightly underdone in the center as it will continue cooking from residual heat.
Tags
Ingredients
1.5 pounds salmon fillets
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large orange
1 medium lemon
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon dijon mustard
2 cloves garlic
3 tablespoons olive oil
1 cup pearl couscous
1.5 cups vegetable broth
1/4 cup fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
3 tablespoons pine nuts
1/2 medium cucumber
1 cup cherry tomatoes
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- 2
Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper, then place skin-side down on the prepared baking sheet.
- 3
Zest the orange and lemon into a small bowl. Juice half of each fruit into the same bowl (you should have about 1/4 cup of combined juice).
- 4
To make the citrus glaze, whisk together the citrus zest, citrus juice, honey, soy sauce, dijon mustard, and 1 minced garlic clove. Set aside 2 tablespoons of the glaze for serving.
- 5
Brush the salmon fillets generously with the citrus glaze. Let marinate at room temperature for 10-15 minutes.
- 6
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining minced garlic clove and toast the pearl couscous for 2-3 minutes until lightly golden.
- 7
Add the vegetable broth to the couscous, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the liquid is absorbed and couscous is tender.
- 8
While the couscous cooks, toast the pine nuts in a dry skillet over medium-low heat for 3-4 minutes until golden, tossing frequently to prevent burning.
- 9
Dice the cucumber and halve the cherry tomatoes. Finely chop the fresh herbs.
- 10
Place the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- 11
When the couscous is done, fluff with a fork and let cool slightly. Stir in the remaining 2 tablespoons olive oil, chopped herbs, toasted pine nuts, cucumber, and cherry tomatoes. Season with salt and pepper to taste.
- 12
Serve the salmon fillets over a bed of the herbed couscous, drizzling the reserved citrus glaze over the top.
Nutrition Information (per serving)
520
38g
42g
22g
Reviews (1)
Danielle D.
5/11/20255/5
The glaze is delicious!