Turkish-Spiced Salmon

Name: Turkish-Spiced Salmon with Blood Orange and Couscous Pilaf
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 ounce Skin-on Salmon; 1 tablespoon Turkish Spice Blend; ½ cup Couscous; 2 ounce Arugula; 1 unit Blood Orange; 1 unit Shallot; 1 unit Lemon; ½ ounce Honey; 1 ounce Almonds; 1 unit Persian Cucumber; 1 unit Veggie Stock Concentrate; 7 teaspoon Olive Oil; unit Salt; unit Pepper

with Blood Orange and Couscous Pilaf

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Blood orange season comes late in winter and provides good reason to celebrate: the citrus fruit’s cheery, raspberry-like flavor is a bright spot after months of hibernation fare. The oranges are best worked into a salad, where their raw acidity can really shine. Here, we’re complementing them with salmon, couscous, and Turkish spices, which add an earthy, floral note.

Tags:

Eat First

•Contains shellfish

•Spicy

Allergens:

Fish

•Wheat

•Tree Nuts

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

12 ounce

Skin-on Salmon

(Contains: Fish)

1 tablespoon

Turkish Spice Blend

½ cup

Couscous

(Contains: Wheat)

2 ounce

Arugula

1 unit

Blood Orange

1 unit

Shallot

1 unit

Lemon

½ ounce

Honey

1 ounce

Almonds

(Contains: Tree Nuts)

1 unit

Persian Cucumber

1 unit

Veggie Stock Concentrate

Not included in your delivery

7 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2908 kJ

Calories695 kcal

Fat34 g

Saturated Fat5 g

Carbohydrate55 g

Sugar14 g

Dietary Fiber10 g

Protein49 g

Cholesterol115 mg

Sodium270 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

•Small pot

•Large Pan

•Large Bowl

Instructions

PDF

Wash and dry all produce. Bring 3/4 cup water and veggie stock concentrate to a boil in a small pot. Halve, peel, and mince shallot until you have 2 TBSP. Thinly slice cucumber. Zest lemon and blood orange until you have ½ tsp zest each.. Halve lemon. Peel blood orange, then thinly slice crosswise into rounds. Remove any seeds.

When water is boiling, add couscous to small pot. Cover and remove from heat. Let stand until rest of meal is ready.

In a small bowl, whisk shallot, juice of one lemon half, ½ tsp lemon zest, ½ tsp blood orange zest, 1 tsp honey, and 2 TBSP olive oil. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season salmon all over with salt, pepper, and Turkish spice blend. Add to pan skinside down. Cook until skin is crispy, 5-6 minutes. Flip and cook on other side to desired doneness, 2-3 minutes

Toss arugula, blood orange rounds, almonds, cucumber, and half the vinaigrette in a large bowl. Season with salt and pepper. TIP: If salad needs more dressing, add a squeeze of lemon and a drizzle of olive oil and toss