1⁄4 cup maple syrup
1⁄4 cup balsamic vinegar
2 cups (total) baby carrots, broccoli florets and sliced zucchini rounds
1 Tbl. olive oil
2 (6- to 8-oz.) salmon fillets
Salt and pepper to taste
1 cup chicken broth
1⁄2 cup uncooked couscous
1⁄4 cup chopped walnuts
1. Preheat oven to 425°F. Combine maple syrup and balsamic vinegar in a bowl.
2. On one side of a roasting or baking pan, drizzle carrots, broccoli and zucchini with olive oil. Place salmon fillets on the other side of the pan. Season all with salt and pepper. Brush salmon with the maple syrup mixture and bake 15 to 20 minutes.
3. In a saucepan, bring broth to a boil. Turn off heat and add couscous, walnuts, salt and pepper. Cover 5 to 7 minutes, until broth is absorbed. Fluff with a fork.
4. Place a generous scoop of couscous on each plate and top with a salmon fillet. Arrange roasted vegetables on the side.
Nest Magazine Fall 2009