Enjoy a tasty balance of sweet and savory with Grilled Miso Maple Salmon and roasted vegetable couscous.
Ingredients
- 4 ea Salmon Filets
- ¼ C White Miso Paste
- ¼ C Pure Maple Syrup
- Salt
- 4 c Cooked Couscous – Cook According to instructions
- 2 ea Yellow Squash
- 2 ea Zucchini
- 1 c Cherry Tomatoes
- Olive Oil
- BGE Citrus Herb Seasoning
Instructions
Big Green Egg Set-up:
Direct 350 degrees, Cooking Grate Stainless or Cast Iron
For the Grilled Vegetable Couscous:
1. 4 c Cooked Couscous – Cook According to instructions
2. Cut the Squash into long strips and drizzle with olive oil and Citrus Herb Seasoning and add to with the tomatoes grill until soft. Allow to cool and cut into small bite sized pieces.
3. In a bowl add the cooked couscous and vegetables. Season with salt and more citrus herb seasoning as needed.
For the Salmon:
1. Lay the salmon on a plate and dry with a paper towel.
2. In a small bowl, add the Miso Paste and Maple Syrup in a bowl, mixing well.
3. Brush the mixture on the salmon and place on the grill. Allow the grill grates to “mark” the salmon before turning a quarter turn or turning over. Salmon should be cooked to 145 degrees.
Serve the salmon with the Vegetable Couscous
BIG GREEN EGG TIP:
**For the Couscous use vegetable or chicken stock instead of water for added flavor**
***Salmon has some visual indicators of being done. When you start to see some “white looking goo” come to the surface of the salmon, it will be very close if not already at temperature. ***