Moroccan salmon in chraime sauce with cauliflower “couscous”

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, Paleo, Mediterranean, Carb-Conscious, Lean & Clean, Dairy-Free, Family-Friendly, Soy-Free, Diabetes-Friendly

2 Servings, 500 Calories/Serving

25–40 Minutes

Tomatoes and fragrant Moroccan spices simmer together in a fast, easy sauce for thick fish fillets, served with nutty cauliflower “couscous.”

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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
  • Sun Basket 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

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

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.
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, if desired, 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.

2

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season generously 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. Add the fish (skin side down for the skin-on salmon) and cook until lightly browned (and the salmon skin is crisp), 2 to 3 minutes for skin-on salmon or halibut and 1 to 3 minutes for skinless salmon.Turn and cook until the fish is starting to turn opaque but is not yet cooked through, 1 to 2 minutes for skin-on salmon or halibut and about 1 minute for skinless salmon. Transfer to a plate. Wipe out the pan.
While the fish cooks, prepare the chraime sauce ingredients.

3

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, if desired, 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. 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.”

4

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.
To the bowl with the cauliflower “couscous,” stir in 1 tablespoon [2 TBL] lemon juice and half the parsley. Season with salt, if desired, and pepper.

Serve

Transfer the cauliflower “couscous” to individual plates. Top with the fish and chraime sauce. Garnish with the remaining parsley and serve with the lemon wedges.
Kids Can!
  • 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.”