Spiced Salmon

Name: Spiced Salmon with Blood Orange-Arugula Salad, Couscous, and Lemon-Shallot Vinaigrette
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 10 ounce Skin-on Salmon; 1 tablespoon Turkish Spice Blend; ½ cup Couscous; 2 ounce Arugula; 1 unit Blood Orange; 2 ounce Shallot; 1 unit Lemon; 1 unit Celery; 4 teaspoon Olive Oil; box Salt; box Pepper

with Blood Orange-Arugula Salad, Couscous, and Lemon-Shallot Vinaigrette

Recipe Development TeamPublished on January 12, 2016

3.4

(7.3K customers rated)

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Although we’re not a big fan of the weather, winter does have one major perk: citrus fruit! Blood orange makes this dish pop with a subtle raspberry flavor – even the zest adds an intense floral aroma. Hearty, whole wheat couscous and rich salmon make this healthy dinner plenty satisfying.

Tags:

Eat First

Allergens:

Fish

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Skin-on Salmon

(Contains: Fish)

1 tablespoon

Turkish Spice Blend

½ cup

Couscous

(Contains: Wheat)

2 ounce

Arugula

1 unit

Blood Orange

2 ounce

Shallot

1 unit

Lemon

1 unit

Celery

Not included in your delivery

4 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values

/ per serving

Calories631 kcal

Energy (kJ)2640.1 kJ

Fat33 g

Saturated Fat6 g

Carbohydrate47 g

Sugar11 g

Dietary Fiber7 g

Protein42 g

Sodium129 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Bowl

•Whisk

•Pot

•Large Pan

•Fork

Instructions

Prep the ingredients: Halve, peel, and mince the shallot. Zest the lemon and blood orange (you will need about 1⁄2 teaspoon of zest from each). Very thinly slice the celery on the diagonal. Peel the blood orange with your hands, then thinly slice, end to end, into rounds. Remove any seeds.

Make the vinaigrette: In a large bowl, whisk together the juice of half a lemon, 2 Tablespoons minced shallot, and a large drizzle of olive oil. Season with salt and pepper. Set half the vinaigrette aside for the couscous.

Cook the couscous: Bring 1 cup of water and a pinch of salt to a boil in a small pot. Once boiling, add the couscous,remove from heat until the rest of the meal is ready.

Sear the salmon: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry both sides of the salmon with a paper towel. Season the salmon on all sides with salt, pepper, and the Turkish spice blend. Add the salmon, skin side down, to the pan and cook for 3-5 minutes per side, until opaque in the middle. Discard the skin, if desired.

Assemble the salad: Toss the arugula, blood orange, and celery into the bowl with half of the vinaigrette. Season with salt and pepper. If the salad needs additional dressing, toss with another squeeze of lemon and a drizzle of olive oil.

Plate: Fluff the couscous with a fork, then drizzle with the reserved vinaigrette. Serve with the salmon on a bed of couscous, alongside the orange-arugula salad. Enjoy!