Honey Mustard Balsamic Roasted Salmon

Directions

1. To make the marinade for the salmon, add the oil, vinegar, mustard, honey, shallot, garlic, tarragon, salt and pepper into the pitcher of the KitchenAid® Pro Line® Series Blender. Turn the switch to “Start” and gradually increase the speed until the marinade is smooth and emulsified.
2. Place the salmon filets on a baking sheet, lined with foil or parchment paper for easy clean-up. Reserve half of the marinade to use as a dressing for the salad in a separate bowl, and then brush or spoon the marinade generously onto both sides of each filet.
3. Allow the salmon to marinate for 15-20 minutes. In the meantime, make the couscous salad.
4. Heat 1 tablespoon oil over medium high heat in a medium pot. Add couscous and stir to toast, about 4-5 minutes or until golden. Add the broth and bring to a boil. Cover and turn the heat down to low. Cook for 12 minutes or until liquid is absorbed.
5. Season couscous with salt and pepper, stir to fluff, and allow to cool slightly. Mix with baby greens in a large bowl. Toss the remaining marinade (now a dressing!) according to taste – I used about 2-3 tablespoons. Set aside.
6. Preheat the oven to 400° F. Bake the salmon for 12-15 minutes depending on the thickness or until it just flakes with a fork.
7. Place the salad onto the plates and top each with the salmon. Garnish with remaining tarragon leaves if desired. Serve immediately.