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Maple Salmon with Mushroom Couscous

 Maple Salmon with Mushroom Couscous
Reports Trisha Kruse of Boise, Idaho, This tantalizing glaze was inspired by a chicken dish I enjoyed in Vermont. I decided to try it with salmon...and it's just as good!
2 ServingsPrep/Total Time: 20 min.


  • 2 tablespoons maple syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 2 salmon fillets (4 ounces each)
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup sliced fresh mushrooms
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked couscous


  • Line a small baking pan with foil; coat the foil with cooking spray.
  • In a small bowl, combine the syrup, soy sauce and garlic. Place
  • fillets skin side down on prepared pan. Brush half of the syrup
  • mixture over salmon. Broil 6 in. from the heat for 7 minutes. Brush
  • with remaining syrup mixture. Broil 6-8 minutes longer or until fish
  • flakes easily with fork.
  • Meanwhile, in a small saucepan, bring the broth, mushrooms and pepper
  • to a boil. Reduce heat; cover and simmer 5-6 minutes or until
  • mushrooms are tender. Return to a boil. Stir in couscous. Cover and
  • remove from the heat; let stand for 5 minutes. Fluff with a fork.
  • Serve with salmon. Yield: 2 servings.

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Maple Salmon with Mushroom Couscous (continued)

Nutritional Facts: One serving: 1 salmon fillet with 3/4 cup couscous and about 2 tablespoons glaze (prepared with reduced-calorie syrup) equals 421 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 1,017 mg sodium, 44 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.