You can't beat this quick weeknight dinner of Glazed Salmon with Couscous. It's table-ready in 25 minutes. Glazing the salmon before cooking keeps it moist; a second-coat later lets the sweet-tangy sauce shine.
1 1/4 cups water
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 cup uncooked couscous
2 tablespoons chopped fresh dill
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon butter
3 tablespoons chopped shallots
1/4 cup dry white wine
2 tablespoons whole-grain mustard
1 tablespoon brown sugar
4 (6-ounce) salmon fillets (about 1 inch thick)
How to Make It
Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper, and couscous; cover. Remove from heat; let stand 5 minutes. Stir in dill, rind, and juice.
Heat a small saucepan over medium-high heat. Add olive oil and butter; swirl until butter melts. Add shallots; cook 2 minutes, stirring occasionally. Add wine to pan; bring to a boil. Cook 2 minutes; stir in mustard and brown sugar. Remove pan from heat.
Arrange fillets, skin sides down, on a jelly-roll pan lined with foil coated with cooking spray. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spread half of mustard mixture evenly over fillets. Broil 6 minutes or until desired degree of doneness. Spread remaining half of mustard mixture over fillets. Serve fish with couscous.
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The only change I made was to grill the fish on our Traeger. The sauce was wonderful and the couscous was pretty good with the lemon and dill. Served with CL Sauteed Almond Green Beans (Sept 2015) for a restaurant-quality meal. Will definitely make again.
I didn't make the couscous, but the salmon recipe was AMAZING. Make extra sauce, it is delicious. Broiling for 6 minutes made the fillets really raw inside...I had fatter fillets and had to broil about 12 or 13 minutes for perfectly done fish.
Great recipe - easy to prepare and very tasty. I made the green beans as well and liked them. Will make this entire meal again for sure.
I used dried dill (mostly because you cannot buy just a little bit of dill at the grocery store) in the couscous and I thought it tasted great. I think fresh would make the flavor a bit brighter.
We had this for dinner tonight and I highly recommend it. I made the dinner exactly as pictured: with couscous and green beans (aka haricots verts) and found it to be excellent. Prep was simple and the meal came together in less than 30 minutes. This will definitely go into regular rotation at our house.
The salmon was really, really good! Mustard mixture on top was flavorful and delicious! My couscous was only just ok. But it was be because I used frozen fresh dill, so it didn't mix well into the couscous. Fresh might have distributed more evenly. I didn't make the haricot verts b/c the preparation looked pretty basic, so I just sautéed up some leftover asparagus and leeks I had from another recipe.
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