In order to bring you the best organic produce, some ingredients may differ from those depicted.

Wild salmon with mint tzatziki and pearl couscous

Soy-Free, Protein Plus

2 Servings, 610 Calories/Serving

30 Minutes

A refreshing blend of yogurt and cucumber, tzatziki is one of our favorite condiments for salmon. Here we punch up the sauce with mint, lemon, and a light sprinkling of citrusy sumac. Toasting the couscous in oil before simmering it in water plays up its savory notes.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Two 6-ounce wild Alaskan salmon fillets
1 to 2 shallots
Fresh curly-leaf parsley
2/3 cup pearl couscous
2 Persian cucumbers
1 garlic clove
Fresh mint
1 lemon
1/3 cup Greek yogurt
½ teaspoon sumac

Nutrition per serving

Calories 610, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 590mg (26% DV), Total Carb. 47g (17% DV), Fiber 4g (14% DV), Protein 48g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Season the fish and cook the couscous

Season the salmon with salt and pepper.
Peel and coarsely chop the shallot.
Coarsely chop the parsley leaves; discard any thick stems.

In a sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot, season with salt, and cook until soft and beginning to caramelize, about 3 minutes. Stir in the couscous and cook until lightly toasted, about 2 minutes. Add 1½ cups water and season with salt. Bring to a boil, reduce to a simmer, cover and cook until the liquid is absorbed and the couscous is tender, about 20 minutes. Remove from the heat and stir in the parsley. While the couscous cooks, prepare the tzatziki and cook the salmon.

Make the tzatziki

Cut the cucumbers into ¼-inch-thick half-moon slices. Sprinkle with salt and let stand at least 5 minutes to draw out excess water. Rinse with cold water and pat dry.
Chop the garlic. Add a pinch of salt and, with the side of a knife, mash the garlic to make a coarse paste.
Pick and chop the mint leaves; discard the stems.
Zest the lemon. Juice half the lemon and cut the remaining half into wedges.

In a mixing bowl, combine the cucumbers with the garlic, mint, lemon zest and juice. Gently stir in the yogurt.

Cook the salmon

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the salmon until it’s opaque and flaky, 3 to 5 minutes per side.

Serve

Transfer the salmon to individual plates and serve with the couscous. Top with the tzatziki and sprinkle with the sumac.

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