Turkish-Spiced Salmon

Turkish-Spiced Salmon

with Blood Orange and Couscous Pilaf

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.2 / 4out of 6788 ratings
Read more

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 FirstContains shellfishSpicy
Allergens:FishWheatTree Nuts

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Salmon

(ContainsFish)

1 tablespoon

Turkish Spice Blend

½ cup

Couscous

(ContainsWheat)

2 ounce

Arugula

1 unit

Blood Orange

1 unit

Shallot

1 unit

Lemon

½ ounce

Honey

1 ounce

Sliced Almonds

(ContainsTree Nuts)

1 unit

Persian Cucumber

1 unit

Vegetable Stock Concentrate

Not included in your delivery

7 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Zester
Small pot
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

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.

Cook Couscous
Cook Couscous
2

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

Make Vinaigrette
Make Vinaigrette
3

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.

Cook Salmon
Cook Salmon
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, 5-6 minutes. Flip and cook on other side to desired doneness, 2-3 minutes

Toss Salad
Toss Salad
5

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

Finish and Plate
Finish and Plate
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