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Spiced Dijon Salmon

Spiced Dijon Salmon

Spiced Dijon Salmon

with Apple Arugula Salad and Couscous

Recipe Development TeamPublished on March 15, 2018

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We all know that salmon isn’t just good, but good for you, too. So could there any better way to get your omega-3s than beautiful fillets seasoned in cumin, garlic, coriander, and chili from our Turkish spice blend? Probably not. Just to make sure there’s wholesome deliciousness throughout, we’re also adding an apple salad, couscous, and a mustard cream sauce.

Tags:

Spicy

Allergens:

Gluten

•Pesce

•Milk

•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

1 unit

Veggie Stock Concentrate

½ cup

Couscous

10 ounce

Skin-on Salmon

1 tablespoon

Turkish Spice Blend

1 unit

Lemon

1 unit

Apple

1 tablespoon

Brown Sugar

2 teaspoon

Dijon Mustard

4 tablespoon

Sour Cream

2 ounce

Arugula

1 ounce

Pecans

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3054 kJ

Calories730 kcal

Fat40 g

Saturated Fat7 g

Carbohydrate57 g

Sugar17 g

Dietary Fiber8 g

Protein40 g

Cholesterol95 mg

Sodium460 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

•Small pot

•Large Pan

•Paper Towel

•Medium Bowl

•Large Bowl

Instructions

Cook Couscous

1

Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Once boiling, add couscous. Remove from heat, cover, and let stand until rest of meal is ready.

Cook Salmon

2

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have it). Pat salmon dry with a paper towel. Season all over with salt, pepper, and Turkish spice. Add to pan skin-side down. Cook to desired doneness, 3-6 minutes per side.

Prep

3

Wash and dry all produce. Halve lemon. Halve and core apple, then thinly slice.

Make Sauce

4

Place brown sugar in a medium bowl. Squeeze in juice from one lemon half and stir to dissolve sugar. Add mustard and sour cream and stir to combine. Season with salt and pepper.

Dress Salad

5

Place arugula, apple, and pecans in a large bowl. Add a big squeeze of lemon and a drizzle of olive oil and toss to combine. Season with salt and pepper.

Finish and Serve

6

Fluff couscous with a fork and season with salt and pepper. Divide couscous between plates, then top with salmon. Drizzle with sauce. Serve with salad on the side.

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