In order to bring you the best organic produce, some ingredients may differ from those depicted.
Moroccan salmon in chraime sauce with cauliflower “couscous”
Mediterranean, Soy-Free, Dairy-Free, Gluten-Free, Paleo, Family-Friendly, Carb-Conscious, Diabetes-Friendly, Lean & Clean
2 Servings, 500 Calories/Serving
Tomatoes and fragrant Moroccan spices simmer together in a fast, easy sauce for thick fish fillets, served with nutty cauliflower “couscous.”
In your bag
- ½ head organic cauliflower
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut 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
- 2 tablespoons tomato paste
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories: 500, Protein: 43g (86% DV), Fiber: 8g (32% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 135mg (45% DV), Sodium: 170mg (7% DV), Carbohydrates: 30g (10% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Prep and cook the cauliflower “couscous”
- Cut the cauliflower lengthwise into quarters, 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.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
While the fish cooks, 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].
Add the tomatoes, tomato paste, and 1 cup [1½ cups] water. Bring to a boil, then reduce to a simmer. Nestle the fish into the sauce (skin side up for the skin-on salmon) and simmer until the sauce is thickened and the fish is cooked through, 2 to 4 minutes. Remove from the heat and season with salt, if desired, and pepper.
While the sauce simmers, prepare the garnishes and finish the cauliflower “couscous.”
Prep the garnishes; finish the “couscous”
- Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- 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.”