Honey Lime Salmon with Couscous and Blueberry Crisp
Pan-seared salmon filets glazed with honey, lime, and soy sauce, served alongside a fresh fruit and couscous salad tossed with citrus vinaigrette, plus a baked blueberry crisp with oat and cinnamon topping. A balanced meal combining protein, whole grains, and fresh fruit.
Ingredients
- 1 lime juice, from 1 lime
- 1 lime zest, from 1 lime
- 2 TB honey
- ¼ C fresh cilantro, chopped
- ¼ C low sodium soy saucetamari1:1gluten-free optiongluten-freesoy-free
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- 4 3 oz filets salmon, with skin on
- salt, to taste(optional)
- freshly ground pepper, to taste(optional)
- 2 TB extra-virgin olive oil
- 2 TB orange juice
- 1 TB cider vinegar
- 2 tsp shallots, finely chopped
- 1 pinch salt
- 2 C whole-wheat couscous, cookedfarro or brown rice1:1adds gluten
per source substitution note
- 1 C nectarine or peach, chopped
- 1 C mixed fresh berries, blueberries and raspberries
- 2 TB sliced almonds, toasted
- 6 C blueberries, fresh
- 2 TB brown sugar
- 1 TB all-purpose flour
- 1 TB fresh lemon juice
- ⅝ C all-purpose flour
- ½ C packed brown sugar
- ½ C regular oatsgluten-free oats1:1if dietary needed
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- 2 TB milled flax seed
- ¾ tsp ground cinnamon
- 4 ½ TB butter, chilled, cut into small pieces
Instructions
- 1
Combine lime juice, lime zest, honey, cilantro, and soy sauce in a large resealable bag. Add salmon filets and marinate for 15-30 minutes in the refrigerator.
- 2
Remove salmon from marinade and place skin-side up in a saute pan over medium-high heat. Season with salt and pepper.
- 3
Cook skin-side up for 4 minutes, then carefully flip and cook skin-side down for 3 minutes or until firm to the touch. Remove from pan.
- 4
For the couscous salad: Whisk together olive oil, orange juice, vinegar, shallots, salt, and pepper in a large bowl.
- 5
Add cooked couscous, nectarines, mixed berries, and almonds to the dressing. Gently toss to combine.
- 6
For the blueberry crisp: Preheat oven to 375 degrees.
- 7
Combine blueberries, brown sugar, flour, and lemon juice in a medium bowl. Pour into a 13 by 9 inch baking dish.
- 8
In another bowl, combine flour, brown sugar, oats, milled flax seed, and cinnamon. Cut in chilled butter with a pastry blender or butter knives until crumbly.
- 9
Sprinkle the oat mixture over the blueberry filling.
- 10
Bake at 375 degrees for 30 minutes or until bubbly.
Tips
Marinate salmon for the full 30 minutes for deeper flavor absorption.
Cook salmon skin-side up first to render the skin and keep flesh moist.
Use a pastry blender or two butter knives to ensure an even, crumbly topping on the crisp.
The couscous salad can be prepared a few hours ahead and chilled until serving.
Good to Know
Store leftover salmon and couscous salad in separate airtight containers in the refrigerator for up to 2 days. Blueberry crisp keeps covered for 2 days; reheat gently before serving.
Prepare couscous salad up to 4 hours ahead and refrigerate. Assemble blueberry crisp filling and topping separately; combine and bake just before serving for best texture.
Flake warm salmon over the couscous fruit salad. Serve blueberry crisp warm, optionally with Greek yogurt or vanilla ice cream.
Common Mistakes
Do not skip the marinating step to avoid bland salmon flavor.
Do not flip salmon before 4 minutes to avoid tearing the skin.
Do not overmix the crisp topping to avoid a dense, compact crust instead of crumbly texture.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
per source substitution note
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