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What to Notice
- This salmon glaze doesn’t have a thickener in it and instead relies on simmering to do the work for it. You want it to be nice and drippy.
- Instead of relying on a timer to tell you if your salmon is done, the most reliable method is to check it with a fork. Flake part of the salmon with a fork and if it breaks off easily and beautifully, it’s done. If there’s some hesitation, leave it in the oven a little longer.
- When sauteeing asparagus I think feel is everything. You can quite literally feel the texture change on the spoon or spatula you’re using to stir them. Once you feel that they’re beginning to give a little, remove them from the heat.
Servings: 4 Servings
Ingredients
For the Salmon:
- 4 Salmon Fillets
- 1 cup frozen dark sweet cherries
- 1 teaspoon adobe sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- ¼ cup water
For the Couscous:
- 2 cups pearled couscous
- 2 ½ cups chicken broth
- 2 teaspoons olive oil
- A sprinkle of freshly grated parmesan cheese
- Salt and pepper to taste
- 1 bunch of asparagus trimmed and sliced into one-inch pieces
Instructions
- Preheat the oven to 425 and line a sheet tray with foil.
Make the Glaze:
- Combine the cherries, adobo, water, honey and soy sauce in a small pot. Bring to a boil then reduce to a simmer for about 15 minutes until the glaze thickens. Smash some of the cherries along the way to infuse more flavor. Remove from the heat. The glaze will thicken more as it sits. Brush the salmon fillets with about a teaspoon each of the sauce and bake for about 6 minutes. Then crank the heat to broil and cook for an additional 2 minutes to let the glaze get nice and caramelized.
Make the Couscous:
- Bring the chicken stock and olive oil to a boil and add your couscous. Cover with lid and reduce to a simmer and cook until most of the liquid has been absorbed, about 10 minutes.
- While your couscous cooks, heat about a tablespoon of olive oil and a tablespoon of butter in a sauté pan over medium heat. Add your cut asparagus and season with salt. Cook for about 5 minutes until it starts to soften slightly. Add the asparagus to the couscous and plate. Top with your salmon and finish with a drizzle of more glaze.
