Lunch: Glazed Salmon with Couscous

Recipe by Hannah Klinger 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.

This recipe includes fertility superfoods such as:

Salmon, Lemon

Health and fertility benefits of Glazed Salmon with Couscous

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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)
Cooking spray

Instructions

Preheat broiler.
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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