Rinse fillets with cold water and pat dry; season with salt and pepper. In a large skillet over medium-high heat, heat olive oil and 1 tbsp. butter; sauté salmon, skin side down, until cooked through (10 min. of cooking per inch of thickness, measured at the thickest part). Remove from pan; keep warm. Sauté shallot and garlic in hot pan (1 min.); stir in chicken broth, scraping browned bits from bottom of pan. Stir in balsamic glaze and continue cooking, stirring occasionally, until reduced by half (8-10 min.). Remove from heat; stir in 2 tbsp. butter until melted. Add sun-dried tomatoes and basil. Remove skin from bottom of fillet; cut salmon into 4 pieces. Divide Currant Couscous (recipe below) among 4 dinner plates; top with salmon. Spoon sauce over fillets. Serve immediately.
CURRANT COUSCOUS: In a medium saucepan, bring 2 cups chicken broth, ½ cup currants, 1 tbsp. butter and ½ tsp. kosher salt just to a boil. Stir in 10 oz. pkg. Near East Original Plain Couscous Mix; cover. Remove from heat; let stand for 5 min. Fluff couscous lightly with fork before serving.
