Apricot Glazed Salmon with Couscous Salad
A quick and easy dinner with great textures and bold flavour. Apricot dijon glazed salmon is baked and served over a sweet and salty couscous salad.
Bake Salmon
01
| 2 Tbsp. | apricot jam or mango chutney |
| 2 tsp. | grainy dijon mustard |
| 0.5 | lemon |
| 0.25 tsp. | salt |
| 340 gram | wild salmon portion into 2 fillets |
Heat oven to 425F. Combine apricot jam, grainy dijon mustard, juice from 1/2 lemon (1 tablespoon of juice) and salt to make glaze.
Place salmon filets on parchment lined baking tray. Spoon glaze over salmon.
Bake 8-10 minutes, until cooked through.
Cook Couscous
02
| 1 cup | couscous |
| 1 cup | water |
Boil water. Combine couscous and boiled water in a pot or bowl, and cover (with lid or plate). Let sit 10 minutes.
Remove lid from couscous and fluff with a fork
Prepare Salad Ingredients
03
| 1 medium | carrot |
| 1 medium | bell pepper orange, red or yellow |
| 1 cup | parsley |
| 2 | green onion |
| 0.33 cup | green olives |
| 0.33 cup | almond or pistachios, pine nuts, walnuts, pumpkin seeds etc. |
| 0.5 | lemon |
Place following in a large bowl: Grate carrot. Chop bell pepper into 1/4" pieces. Discard stems from parsley. Finely chop parsley greens. Thinly slice green onion. Slice olives. Roughly chop nuts. Juice half of lemon.
Finish Salad
04
| 0.33 cup | raisins |
| 3 Tbsp. | olive oil |
| 0.5 tsp. | cumin, ground |
| 0.5 tsp. | cinnamon, ground |
| 0.5 tsp. | salt |
Add couscous to large bowl with prepared ingredients.
Gently stir in raisins, olive oil, cumin, cinnamon and salt.
Serve
05
Discard salmon skin. Flake salmon overtop of couscous salad.