with Orange Arugula Salad, Couscous, and Lemon Shallot Dressing
Whoever thought of adding citrus fruit to salad was a downright genius. We can’t get enough of the tangy and peppery combination, especially when it comes with a side of fluffy couscous and tender salmon.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Turkish Spice Blend
Not included in your delivery
Wash and dry all produce. Halve, peel, and mince 2 Tablespoons shallot. Zest the lemon and orange (you’ll need about ½ teaspoon from each). Peel the orange with your hands before thinly slicing, end to end, into rounds. Remove any seeds. Halve the lemon. Thinly slice the celery.
In a large bowl, whisk together the juice of half a lemon, 2 Tablespoons shallot, the lemon and orange zest, and a large drizzle of olive oil (to taste). Season with salt and pepper. Set half the dressing aside for the couscous.
Cook the couscous: Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add the couscous. Cover and remove from heat.
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat dry the salmon with a paper towel. Season on all sides with salt, pepper, and the Turkish spice blend. Add the salmon to the pan. Cook 3-4 minutes per side, until opaque in the middle. Remove and discard the skin.
Toss the arugula, orange, and celery into the bowl with the dressing. Season with salt and pepper. TIP: Add extra olive oil and lemon juice if needed.
Finish and serve: Fluff the couscous with a fork, and drizzle with the reserved lemon shallot dressing. Serve the spiced salmon on a bed of couscous with the orange arugula salad on the side. Enjoy!