Salmon on Mediterranean Couscous Salad

Ingredients
2 3/4-inch-thick salmon fillets; skin removed
1/4 cup balsamic vinegar
1 1/2 teaspoons whole grain mustard
2/2 teaspoon honey
garlic powder
kosher salt
freshly ground black pepper
lemon wedges (for serving)

Mediterranean Couscous Salad
3/4 cup couscous
1 cup low-sodium chicken broth
1/4 cup sun-dried tomatoes; finely chopped
1/4 cup pine nuts; toasted
1/4 cup jarred oil-packed roasted red peppers; chopped
1/3 cup green onions; thinly sliced
1/3 cup crumbled feta cheese
fresh basil; julienned (optional)
olive oil
salt
freshly ground black pepper


Directions
1. Turn broiler to high.
2. In a medium heavy bottom pot, combine vinegar, mustard and honey, bring to a rapid boil and let reduce slightly, approximately 2 minutes.
3. While this reduces, line a baking sheet with foil. Generously season both sides of salmon with garlic powder, kosher salt and pepper and place skin side down on the baking sheet.
4. Brush salmon with balsamic glaze.
5.Place under broiler to cook--approximately 8 minutes*.
6. While this is cooking prepare the Mediterranean couscous salad (see recipe below).
7. To serve, spoon couscous onto a serving plate. Top with salmon fillets. Serve with lemon wedges.

Mediterranean Couscous Salad
1. In a medium saucepan bring stock, 1/4 teaspoon salt and 2 teaspoons olive oil to a boil.
2. Stir in couscous, cover and remove from heat. Let stand 5 minutes.
3. Fluff couscous lightly with fork and stir in sun-dried tomatoes, green onions, feta cheese, pine nuts and roasted red peppers.
4. Season to taste with salt and pepper.
5. Sprinkle fresh basil over top.

Tip: Salmon is done when the center is opaque.*
Cook approximately 10 minutes for every inch of thickness.