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Ella Cooks

Fresh Strawberry Basil Salmon with Lemon Couscous - Ready in 25 Minutes

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A sticky strawberry balsamic glaze - sweet, tangy, and deeply pink - over salmon fillets baked and broiled until caramelized, served on bright lemon herb couscous with fresh basil. Ready in 25 minutes and considerably more impressive than the effort involved.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the salmon:
  • 4 salmon fillets about 5-6 oz each, skin on or off
  • 1 teaspoon olive oil
  • Salt and black pepper
For the strawberry balsamic glaze:
  • 1 cup fresh strawberries hulled and roughly chopped (about 8-10 medium berries)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Zest of half a lemon
  • Pinch of salt
For the lemon herb couscous:
  • 1 cup dry couscous
  • 1 cup boiling water or vegetable broth
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley or basil roughly chopped
  • Salt and pepper to taste
To finish:
  • Small handful of fresh basil leaves torn
  • Extra lemon wedges
  • Optional: a few whole fresh strawberries halved, to serve

Equipment

  • Baking sheet with parchment or foil. The glaze is sticky enough that it will bond to an unlined sheet and be difficult to clean. Line it generously so the edges are covered too.
  • Small saucepan For making the glaze - it needs to simmer and reduce, so a wide pan speeds this up. A small frying pan also works well.
  • Silicone pastry brush. For applying the glaze to the salmon. A spoon works but a brush gives better, more even coverage. Metal brushes will scratch the fish.
  • Medium heatproof bowl and fork. For the couscous - you just need something with a lid or a plate to cover it while it steams.
  • Zester or fine grater For the lemon zest in the couscous. A microplane gives the finest, most fragrant zest. The zest is where most of the lemon flavor lives so don't skip it in favor of extra juice.
  • Meat thermometer (optional but recommended). Salmon is done at 125-130F for medium or 145F for fully cooked. A thermometer removes the guesswork entirely and is the difference between perfectly cooked fish and overdone fish.

Method
 

  1. Instructions
  2. Step 1: Make the strawberry balsamic glaze. Put the chopped strawberries, balsamic vinegar, honey, Dijon, lemon zest, and a pinch of salt into a small saucepan over medium heat. Stir to combine. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the strawberries have completely broken down and the glaze has thickened enough to coat the back of a spoon. Mash any remaining strawberry chunks with the back of the spoon. Remove from heat and set aside - it will thicken further as it cools.
  3. Step 2: Prepare the salmon. Preheat your oven to 400F (200C) and line a baking sheet with parchment. Pat the salmon fillets completely dry with paper towel - this is important for getting the glaze to adhere rather than slide off. Place on the baking sheet, drizzle lightly with olive oil, and season with salt and pepper.
  4. Step 3: Glaze and bake. Brush the strawberry glaze generously over the top of each fillet. Bake for 10-12 minutes depending on thickness, until the salmon is almost cooked through. Switch the oven to broil and cook for a further 2 minutes until the glaze is bubbling, caramelized, and deeply colored. Keep an eye on it - the high sugar content means it can catch quickly.
  5. Step 4: Make the couscous. While the salmon bakes, put the dry couscous in a heatproof bowl with a pinch of salt. Pour over the boiling water or broth, cover tightly with a plate or plastic wrap, and leave for exactly 5 minutes. Fluff with a fork, then stir through the lemon zest, lemon juice, olive oil, and fresh herbs. Taste and adjust seasoning - it should be well-seasoned and bright.
  6. Step 5: Serve. Spoon the couscous onto plates. Place a salmon fillet on top of each portion. Drizzle over any remaining glaze from the pan. Tear fresh basil over the top and add a few halved strawberries alongside if using. Serve immedia

Nutrition

Calories: 430kcalCarbohydrates: 32gProtein: 34gFat: 18gSaturated Fat: 3gSodium: 360mgFiber: 2g

Notes

Pat the salmon completely dry before glazing - this is the most important step for getting the glaze to stick and caramelize rather than slide off.
Don't skip the broil at the end - 2 minutes under the broiler transforms a pale glaze into something deeply colored and caramelized.
Glaze make-ahead: keeps in a sealed jar in the fridge for up to 5 days. Also excellent on chicken, stirred into yogurt, or over vanilla ice cream.
Frozen strawberries work - thaw and drain well, then simmer the glaze 2-3 extra minutes to concentrate.

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