Grilled Miso Maple Salmon with Roasted Vegetable Couscous

Enjoy a healthy and tasty balance of sweet and savory with this recipe for Grilled Miso Maple Salmon with 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
Two ea Yellow Squash
Two 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

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.

Salmon:

1. Lay the salmon on a plate and dry it 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 it is not already at temperature. ***

Recipe and photo from Big Green Egg.