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Turkish-Spiced Salmon

Turkish-Spiced Salmon

with Oranges and Couscous Pilaf

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Whoever thought of adding citrus to salad was a downright genius. The way the fruits bring tang to peppery lettuce and crunchy veggies is downright invigorating. In this recipe, they’re also used to inject flair into the couscous, infusing each grain with tartness and zest. Add a beautiful spiced salmon fillet to top it all off and you’ve got a meal that’s as delightful as it is satisfying.

Tags:Eat FirstContains shellfishSpicy
Allergens:FishWheatTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12

Skin-on Salmon

(ContainsFish)

1

Turkish Spice Blend

½

Couscous

(ContainsWheat)

2

Arugula

1

Blood Orange

1

Shallot

1

Lemon

½

Honey

1

Almonds

(ContainsTree Nuts)

1

Persian Cucumber

1

Veggie Stock Concentrate

Not included in your delivery

7

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber9 g
Protein48 g
Cholesterol75 mg
Sodium290 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
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring ¾ 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 celery on a diagonal. Zest lemon and orange until you have ½ tsp zest each. Halve lemon. Peel orange, then thinly slice crosswise into rounds. Remove any seeds.

2

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

3

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

4

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, 4-5 minutes. Flip and cook on other side until opaque in center, 3-4 minutes.

5

Toss arugula, orange rounds, almonds, celery, 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.

6

Fluff couscous with a fork, then drizzle with remaining vinaigrette. Divide couscous between plates and top with salmon. Serve with salad on the side.