Persian tamarind salmon with caramelized onions and couscous
Calories per serving,
In our spin on a classic Persian recipe, we pair pan-seared salmon with caramelized onions, brightened with tangy tamarind and tart barberries.
- Sun Basket tamarind blend (tamarind paste - honey - fresh garlic - baharat)
- 2 ounces organic shredded carrots
- ½ cup couscous
- Seafood options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised rainbow trout fillets (about 6 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
Nutrition per serving:
2-serving instructions (4-serving modifications in red)
Wash produce before use
- 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 cooks, prepare the seafood.
For the fish (salmon or trout):
- Pat the fish dry with a paper towel; season the salmon generously with salt and pepper, the trout lightly.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish, skin side down, and cook until lightly browned and the skin is crisp, 4 to 5 minutes for salmon, 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for salmon, 1 to 2 minutes for trout. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the fish cooks, prepare the onion.
For the scallops:
- Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed. Do not clean the pan.
While the scallops cook, prepare 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 teaspoons 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.
While the onion cooks, prepare the herbs and 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.
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 salmon or trout). Reduce to a simmer and cook until the seafood is warmed 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.
Protein: 38g (76% DV),
Fiber: 8g (32% DV),
Total Fat: 18g (28% DV),
Monounsaturated Fat: 12g,
Polyunsaturated Fat: 2.5g,
Saturated Fat: 3g (15% DV),
Cholesterol: 105mg (35% DV),
Sodium: 130mg (5% DV),
Carbohydrates: 84g (28% DV),
Total Sugars: 30g,
Added Sugars: 9g (18% DV)