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Tuscan-Spiced Salmon & Garlicky Couscous

Tuscan-Spiced Salmon & Garlicky Couscous

with Roasted Zucchini & Spicy Red Pepper Cream Sauce

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Fishing for a new twist on salmon? Or even a hearty brunch idea? We’ve got just the thing! Crispy skin-on fillets—seasoned with a spicy Italian spice rub—are coated in a creamy sauce made of red pepper jam, onion, tangy sour cream, and rich butter. On the side, springy, garlicky Israeli couscous and golden roasted zucchini and sliced onion—if that doesn’t lure you in, we don’t know what will!

Tags:New
Allergens:WheatFishMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

1 unit

Zucchini

1 unit

Yellow Onion

2.5 ounce

Israeli Couscous

(ContainsWheat)

10 ounce

Salmon

(ContainsFish)

1 tablespoon

Tuscan Heat Spice

1 unit

Chicken Stock Concentrate

1 unit

Red Pepper Jam

2 tablespoon

Cream Cheese

(ContainsMilk)

1.5 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber3 g
Protein37 g
Cholesterol110 mg
Sodium530 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
Small pot
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve and peel onion; slice half into ¼-inch-thick wedges. Finely chop remaining onion until you have 2 TBSP (4 TBSP for 4 servings).

2

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until softened and fragrant, 30-40 seconds. Stir in couscous, ¾ cup water (1½ cups for 4 servings), and ¼ tsp salt (½ tsp for 4); bring to a boil, then reduce to a low simmer and cover. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

3

• While couscous cooks, toss zucchini and onion wedges on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 14-16 minutes.

4

• Meanwhile, pat salmon* dry with paper towels and season all over with ¼ tsp Tuscan Heat Spice (½ tsp for 4 servings), salt, and pepper. (You'll use more Tuscan Heat Spice in the next step.) • Heat a drizzle of oil in a large pan over medium heat. Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 6-8 minutes. • Flip and cook until fish is opaque and cooked through, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

5

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened, 3-5 minutes. Add ½ cup water, cream cheese, stock concentrate, half the jam, and ¼ tsp Tuscan Heat Spice. (For 4, use 1 cup water, all the jam, and ½ tsp Tuscan Heat Spice.) Cook, stirring occasionally, until sauce is thickened, 2-3 minutes. • Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.

6

• Divide couscous, roasted veggies, and salmon between plates. Drizzle salmon with spicy red pepper cream sauce and serve.

Salmon is fully cooked when internal temperature reaches 145°.