In order to bring you the best organic produce, some ingredients may differ from those depicted.
Persian tamarind salmon with caramelized onions and minted couscous
Dairy-Free, Soy-Free, Mediterranean, Pescatarian, Protein Plus
2 Servings, 750 Calories/Serving
In our spin on a classic Persian recipe, we pair pan-seared salmon with caramelized onions, brightened with tangy tamarind and tart barberries.
In your bag
- Sunbasket tamarind blend (tamarind paste - honey - garlic - baharat)
- 2 ounces organic shredded carrots
- ½ cup couscous
- Seafood 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 skin-on salmon fillets (about 5 ounces each)
- 10 ounces wild sea scallops
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh mint
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 tablespoons barberries
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
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
Cook the couscous
- Let the tamarind blend come to room temperature.
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.
Prep and cook the seafood
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
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.
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
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.
Prep and caramelize the onion
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
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.
Prep the herbs; finish the couscous
- Strip the mint leaves from the stems; coarsely chop the leaves.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot with the couscous, stir in the mint. Season to taste with salt and pepper.
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.
Transfer the couscous to individual plates. Top with the seafood and onion, garnish with the parsley, and serve.
- Measure the water for the couscous.
- Time the couscous.
- Measure the onion.
- Strip the mint and parsley leaves.
- Garnish with the parsley.