Salmon has made it on the blog! After swearing that I didn’t like the oddly pink fish, I’ve finally come around to really enjoying it. I’ve got my coworker Ryan to thank for that. He almost always orders it when we go out for lunch and slowly it started to look really good. He’d let me taste it and you know, it wasn’t bad! It’s mild, like I like my fish, and what sold me are all the yummy glazes and toppings you can add. For my first time making it at home, I chose this Glazed Salmon with Couscous. I knew I couldn’t go wrong with a brown sugar, mustard glaze.
So, how’s it taste?
It was really freakin’ delicious! I could not believe I was eating salmon for dinner. Pink fish is still weird to me, but smother it in a tangy, sweet glaze and I don’t seem to mind much. The glaze is brown sugar, shallots, whole-grain mustard (I used an awesome version with garlic from Private Selection), and white wine. I didn’t have any white wine and didn’t want to buy a bottle for a 1/4 cup, so I improvised with hard apple cider. It worked! I loved this glaze so much, I wanted to hover over the stove and sop it up with a big piece of bread. It’s tangy, sweet, and has a nice texture from the shallots and whole-grain mustard. The couscous was equally amazing. I am obsessed with fresh dill and usually add a bit more than a recipe suggests. That’s what I did here and it was fabulous. I used a pine nut couscous, so mine really had a ton of flavor, plus the dill and lemon. I think dill and lemon are classic flavorings with salmon, too. The glazed salmon and couscous together were just phenomenal. I’m so proud of myself!
Here’s a question for you salmon-eaters. How much do you pay attention to wild versus farmed? I made the mistake of reading some articles against farmed and how the salmon is fed food that dyes the fish pink like wild. It kind of grosses me out, but that’s what I bought for this recipe and it seemed ok. I searched on Whole Foods and was surprised to find a blog post mentioning farmed salmon and nothing about the dye. I’m curious what you think about wild versus farmed.
Yield: 4 servings
Total Time: 25 min
Glazed Salmon with Couscous
1 1/4 cups water
3/8 tsp. kosher salt, divided
3/8 tsp. freshly ground black pepper, divided
1 cup uncooked couscous
2 tbsp. chopped fresh dill
1/4 tsp. grated lemon peel
1 tsp. fresh lemon juice
2 tsp. olive oil
1 tsp. butter
3 tbsp. chopped shallots
1/4 cup dry white wine (I used hard cider)
2 tbsp. whole-grain mustard
1 tbsp. brown sugar
4 (6 oz.) salmon fillets (about 1 inch thick)
1. Preheat broiler.
2. 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, peel, and juice.
3. 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.
4. 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.
per serving (1 fillet, about 1/2 cup couscous): 467 calories, 13.2g fat, 42g protein, 40g carbs, 2g fiber
I made the salmon with corn saute from Cooking Light and it was awesome (recipe with my tweaks is on my blog). I love their recipes. I totally missed this one in the latest issue — I’ll have to try it now!
I saw that recipe and have my eye on that one, too! I’ll check out your post!
Salmon is a frequent visitor in our house – we love the pink fish 🙂 This glaze sounds awesome and I love the private selection mustards (I have a freakishly large stash.)
I need to get more of their mustards. I put that garlic whole-grain one on just about everything!
I just love salmon! This glaze sounds amazing! This is definitely a recipe I will be incorporating into my weekly rotation.
And I used to be the same way about farm raised salmon. Used to eek me out a tad that they were eating food that helped them turn pink. I try to buy wild as often as I can, but Costco has really good quality frozen farm raised filets that I highly recommend!
Oh man oh man I LOVE the flavors in this glaze! I’m so sad that I’ll have to wait till the husband is out of town to make it, though, because he is mustard-averse in a ridiculously huge way. Boo.
I raaaaarely cook fish at home, so when I do I usually use primo species/sources so the few times I’ve cooked salmon at home, I’ve shelled out for wild caught from the WF monger. If we ate it more often (read: if I was brave enough to cook it more often!) I’d probably be telling a different story.
LOVE salmon and couscous together! I’ll have to try it with the fresh dill.
I second the Costco comment. They have pretty decent options for fish that tastes great.
YAY!! I knew you would come to like salmon. I really enjoy it and this glaze looks really good. Will definitely have to try. My favorite is with rosemary and citrus. Mmmm. Now I want salmon for dinner!
It’s taken me some time to like Salmon too 🙂 This rendition looks particularly delicious. Thank you for sharing!
This is a meal my whole family would LOVE.
Yum! I love having salmon for dinner! This looks so flavorful and delicious!