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Honey Mustard Balsamic Roasted Salmon with Israeli Couscous and Spring Greens Recipe

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  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Honey Mustard Balsamic Roasted Salmon recipe features tender, flaky salmon fillets marinated in a flavorful blend of honey, Dijon mustard, balsamic vinegar, garlic, and fresh tarragon. The salmon is roasted to perfection and served atop a refreshing Israeli couscous salad mixed with fresh spring greens, making for a wholesome and elegant meal that's perfect for any occasion.

Ingredients

Marinade and Salmon

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1/2 shallot, ends and skin removed
  • 1 clove garlic, peeled
  • 2 tablespoons fresh tarragon leaves (plus more for garnish if desired)
  • 1/2 teaspoon salt
  • Pinch of freshly ground pepper
  • 4 salmon fillets, 4-6 oz each
  • 1 tablespoon olive oil (for couscous cooking)

Couscous Salad

  • 1 1/2 cups Israeli couscous
  • 1 3/4 cups chicken or vegetable broth
  • Salt and pepper, to taste
  • 3 cups spring mix greens

Instructions

  1. Prepare the Marinade: In the blender pitcher, combine olive oil, balsamic vinegar, Dijon mustard, honey, shallot, garlic, fresh tarragon leaves, salt, and freshly ground pepper. Gradually increase the blender speed until the marinade becomes smooth and emulsified.
  2. Marinate the Salmon: Line a baking sheet with foil or parchment paper for easy cleanup. Place salmon fillets on the sheet. Reserve half of the marinade in a separate bowl to use later as a salad dressing. Brush or spoon the remaining marinade generously onto both sides of each salmon fillet. Let the salmon marinate for 15 to 20 minutes at room temperature.
  3. Cook the Israeli Couscous: While the salmon marinates, heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the Israeli couscous and stir continuously to toast the grains evenly for about 4 to 5 minutes or until golden brown and fragrant.
  4. Add Broth and Simmer: Pour in the chicken or vegetable broth and bring to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 12 minutes or until the liquid is fully absorbed by the couscous.
  5. Fluff and Mix Salad: Remove the couscous from heat, season with salt and pepper to taste, and fluff it with a fork. Allow it to cool slightly. In a large bowl, combine the fluffed couscous with spring mix greens. Toss the mixture with 2 to 3 tablespoons of the reserved marinade used as a dressing. Set aside.
  6. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the salmon.
  7. Roast the Salmon: Bake the marinated salmon fillets in the preheated oven for 12 to 15 minutes depending on thickness, or until the salmon flakes easily with a fork.
  8. Serve: Plate the couscous salad first, then top each serving with a roasted salmon fillet. Garnish with additional fresh tarragon leaves if desired for a fresh herbal note. Enjoy immediately while warm.

Notes

  • Use fresh tarragon for the best flavor; dried tarragon will alter the taste significantly.
  • Feel free to substitute spring mix greens with baby spinach or arugula if preferred.
  • For a vegetarian option, omit the salmon and serve the couscous salad as a standalone dish.
  • Ensure not to overcook the salmon to maintain its moist, flaky texture.
  • Marinating the salmon at room temperature speeds up the flavor infusion but avoid leaving for more than 20 minutes to prevent texture changes.

Find it online: https://ivysrecipes.com/honey-mustard-balsamic-roasted-salmon-with-israeli-couscous-and-spring-greens-recipe/