Ingredients

Adjust Servings:

	For the Couscous
	2 cups low-sodium Chicken broth or vegetable broth
	2 cups Couscous
	2 Tablespoons Olive Oil
	½ Lemon Juice
	¼ teaspoon Black Pepper
	For the Asparagus
	1 pound Asparagus , tough ends trimmed
	1 Tablespoon Olive Oil
	½ teaspoon Kosher Salt
	¼ teaspoon Black Pepper
	For the Balsamic-Poached Salmon
	2 cups low-sodium Chicken broth or vegetable broth
	½ cup Balsamic vinegar
	1 teaspoon Kosher Salt
	¼ teaspoon Black Pepper
	4 skin-on Salmon fillets (about 5 ounces each)

Balsamix poached salmon with asparagus and couscous recipe

Name: Balsamix poached salmon with asparagus and couscous recipe
Total time: 30 min
Yield: 4 Servings
Ingredients: Chicken broth: 2 cups low-sodium; Couscous: 2 cups; Olive Oil: 2 Tablespoons; Lemon Juice: ½; Black Pepper: ¼ teaspoon; Asparagus: 1 pound; Olive Oil: 1 Tablespoon; Kosher Salt: ½ teaspoon; Black Pepper: ¼ teaspoon; Chicken broth: 2 cups low-sodium; Balsamic vinegar: ½ cup; Kosher Salt: 1 teaspoon; Black Pepper: ¼ teaspoon; Salmon: 4 skin-on

30 minutes
Serves 4
Medium

Ingredients

For the Couscous
2 cups low-sodium Chicken broth
2 cups Couscous
2 Tablespoons Olive Oil
½ Lemon Juice
¼ teaspoon Black Pepper
For the Asparagus
1 pound Asparagus
1 Tablespoon Olive Oil
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper
For the Balsamic-Poached Salmon
2 cups low-sodium Chicken broth
½ cup Balsamic vinegar
1 teaspoon Kosher Salt
¼ teaspoon Black Pepper
4 skin-on Salmon

Directions

Poaching is an underused cooking technique. It’s a great way to cook without oil and a gentle method to prepare delicate fish. Here the balsamic vinegar infuses the salmon with a sweet and tangy hint of flavor. Asparagus has always been a nice companion to salmon.

Steps

1 Done	For the Couscous In a medium saucepan, bring the broth to a boil over medium-high heat. Stir in the couscous, cover, and turn off the heat. Allow the couscous to stand for 20 minutes.
2 Done	Add the olive oil, lemon juice, and pepper to the couscous and stir to combine.
3 Done	For the Asparagus Place a rack in the top third of the oven and preheat the oven to 450°F. Line a baking sheet with parchment paper.
4 Done	Put the asparagus on the baking sheet and toss with the olive oil, salt, and pepper. Spread the asparagus out and roast for 10 minutes.
5 Done	Serve the warm asparagus over the couscous.
6 Done	For the Balsamic-Poached Salmon Combine the broth, balsamic vinegar, salt, and pepper in a large 2- to 3-inch-deep sauté pan and bring to a boil over medium-high heat.
7 Done	Add the fish, skin side down, and reduce the heat to a low simmer. Cover and cook the fish for 5 minutes, then remove from the poaching liquid to serve.