In order to bring you the best organic produce, some ingredients may differ from those depicted.
Moroccan salmon in chraime sauce with cauliflower “couscous”
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
It wouldn’t be a true Moroccan meal without a pantry full of spices. Here we add sweet paprika, warm cinnamon, earthy cumin, and peppery cayenne to our tomatoey chraime sauce for magical flavor.
In your bag
- ½ head organic cauliflower
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets - tail-cut (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- Sunbasket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
- 1 cup diced tomatoes
- 1 tablespoon tomato paste
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 510, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 240mg (10% DV), Total Carb. 28g (10% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 30g
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
Prep and cook the cauliflower “couscous”
- Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower “couscous,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a medium bowl and cover to keep warm. Wipe out the pan.
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In the same pan used for the cauliflower “couscous,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking.
For salmon and halibut:
Add the fish and cook until lightly browned on the bottom side, 3 to 4 minutes. Turn and cook until the flesh is starting to turn opaque but is not yet cooked through, about 1 minute. Transfer to a plate. Wipe out the pan.
Add the fish, skin side down, and cook until the skin is crisp, 3 to 4 minutes. Turn and cook until the flesh is starting to turn opaque but is not yet cooked through, about 1 minute. Transfer to a plate. Wipe out the pan.
While the fish is cooking, prepare the chraime sauce ingredients.
Make the chraime sauce
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In the same pan used for the fish, warm 1 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the chraime spice blend and cook until fragrant, about 30 seconds.
Add the tomatoes, tomato paste, and 1 cup [1½ cups] water and bring to a boil, then reduce to a simmer. Nestle the fish into the sauce (skin side up for the barramundi) and simmer until the sauce is thickened and the fish is cooked through, 2 to 4 minutes. Remove from the heat and season the sauce to taste with salt and pepper. While the sauce is simmering, prepare the garnishes and finish the cauliflower “couscous.”
Prep the garnishes; finish the “couscous”
- Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the bowl with the cauliflower “couscous,” stir in 1 tablespoon [2 TBL] lemon juice and half the parsley. Season to taste with salt and pepper.
Transfer the cauliflower “couscous” to individual plates and top with the fish and chraime sauce. Garnish with the remaining parsley and serve with the lemon wedges.
- Press the garlic (if you have a press).
- Measure the onion and garlic.
- Juice the lemon.
- Strip the parsley leaves.
- Stir the lemon juice and parsley into the “couscous.”