Balsamic-Glazed Salmon
Israeli Couscous with Red Onion and Olives
Ingredients
- ½ cup balsamic vinegar
- ¼ cup dry white wine (or use chicken broth)
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 tsp chopped fresh rosemary
- ½ tsp garlic powder
- 6 (6-oz) salmon fillets
- 2 Tbsp olive oil
Instructions
- Bring vinegar, wine, honey, mustard, rosemary, and garlic powder to a boil in a saucepan; reduce heat, and simmer 10 minutes or until reduced by half.
- Meanwhile, season fish lightly with salt and pepper. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or to desired doneness. Serve sauce over fish.
Side Dish Ingredients
- 2½ cups Israeli (pearl) couscous (or use regular couscous or brown rice)
- 1 (32-oz) carton low-sodium chicken broth
- 1 cup pitted olives, halved
- ½ cup thinly sliced red onion
- 1 Tbsp white wine vinegar
- 2 Tbsp extra virgin olive oil
- ½ cup crumbled reduced-fat feta cheese
Side Dish Instructions
- Cook couscous according to package directions, substituting broth for water.
- Toss together olives, onion, vinegar, oil, couscous, and salt and pepper to taste in a bowl; top with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
