In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Protein Plus
2 Servings, 750 Calories/Serving
30–45 Minutes
In our spin on a classic Persian recipe, we pair pan-seared salmon with caramelized onions, brightened with tangy tamarind and tart barberries.
Nutrition per serving
Calories 750, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 140mg (6% DV), Total Carb. 83g (30% DV), Fiber 7g (25% DV), Total Sugars 31g (Incl. 9g Added Sugars, 18% DV), Protein 38g
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the couscous
In a medium sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the carrots and cook until just softened, about 1 minute. Add ½ cup [1 cup] lightly salted water and bring to a boil. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork and cover to keep warm. While the couscous is cooking, prepare the seafood.
2
Prep and cook the seafood
For salmon:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan. While the fish is cooking, prepare the onion.
For scallops:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan. While the scallops are cooking, prepare the onion.
3
Prep and caramelize the onion
In the same pan used for the seafood, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring often, until caramelized, 10 to 12 minutes. Meanwhile, prepare the herbs and finish the couscous.
4
Prep the herbs; finish the couscous
To the pot with the couscous, stir in the mint. Season to taste with salt and pepper.
5
Finish the seafood
To the pan with the onion, stir in the tamarind blend, barberries, and ½ cup [1 cup] water and bring to a boil. Nestle in the seafood (skin side up for the skin-on salmon). Reduce to a simmer and cook until the seafood is heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the couscous to individual plates. Top with the seafood and onion, garnish with the parsley, and serve.