Grilled Salmon with Balsamic Drizzle and Green Couscous

Sorry for the delay in recipes – it’s been a crazy weekend, there will be a blog post about it soon.

This recipe was not my favourite.  I felt like maybe my palate wasn’t sophisticated enough to appreciate the taste of the cucumber and cider vinegar in the cousous and the balsamic drizzle on the salmon.  I think my box of couscous might have gone a bit stale too, because it definitely didn’t taste as good as the last time Rachael had us cook couscous.  I wasn’t thrilled with the salmon either, but I seem to have developed a bit of an aversion to barbequed meats right now.  Ah, the joys.  Jagger enjoyed the salmon though.  Give it a go, and let me know how it turns out for you!

Grilled Salmon with Balsamic Drizzle and Green Couscous

Serves: 4  Prep: 10 min  Grill: 20 min

One 10-ounce box couscous
1 tablespoon extra-virgin olive oil
1 tablespoon mustard seeds, toasted
1/2 english cucumber, chopped
1/2 cup chopped fresh parsley
1 tablespoon cider vinegar
salt and pepper
1/2 cup balsamic vinegar
5 sprigs fresh thyme
Four 4 to 5 ounce skin-on, boneless salmon fillets

1. Preheat a grill to medium-high.  In a small saucepan, add 2 cups water, cover and bring to a boil over high heat.  Place the couscous in a shallow, heatproof bowl and pour the boiling water on top, reserving the pot.  Stir in the olive oil, then cover tightly and let stand for 5 minutes.
2. Fluff the couscous with a fork, then stir in the mustard seeds, cucumber, parsley and cider vinegar, season with salt and pepper
3. Add the balsamic vinegar and thyme to the reserved saucepan, cover and bring to a boil on the grill, about 5minutes.  Uncover and simmer until the vinegar is syrupy and reduced to 1 tablespoon, 5 to 7 minutes.  Carefully remove from the heat and discard the thyme.
4. Increase the grill heat to high.  Season the salmon with salt and pepper.  Arrange skin side down on an oiled grate, cover and grill until the skin is crisp, about 3 minutes.  Flip and grill until just cooked through, 1 to 2 minutes.  Drizzle the balsamic reduction over the salmon and serve with the couscous.


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