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Roasted salmon with pearl couscous and date-apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Roasted salmon with pearl couscous and date-apple salad

Mediterranean, Soy-Free

2 Servings, 620 Calories/Serving

30 – 45 Minutes

Light, healthy, yet hearty, this fish dish is a surefire crowd-pleaser, with wild-caught seafood and a side of chewy pearl couscous tossed with greens and salty bits of feta.

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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 cup pearl couscous
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 or 2 celery ribs (about ¼ pound total)
  • 1 apple (such as Braeburn or Granny Smith)
  • 3 or 4 Medjool dates (with pits; about 3 ounces total)
  • Sherry vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
  • 1 lemon
  • 2 or 3 sprigs fresh mint
  • 2 ounces baby greens (such as spinach or arugula)
  • ¼ cup crumbled feta

Ingredient IQ

Pearl couscous, also known as Israeli couscous, was developed in the 1950s in Israel as a wheat-based alternative during a rice shortage. It has a wonderfully nutty taste and chewy texture and absorbs the flavors of whatever seasonings it’s served with, making it one of our favorite starches.

Nutrition per serving

Calories: 620, Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 45mg (15% DV), Sodium: 790mg (33% DV), Carbohydrates: 84g (28% DV), Total Sugars: 44g, Added Sugars: (Maple syrup): 3g (6% DV).
Contains: Milk, Fish, Wheat

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

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm.
While the water heats and the couscous cooks, prepare the seafood.

2

Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
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 for the 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. Add more oil between batches if needed. Transfer to a plate.

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. Add more oil between batches if needed. Transfer to a plate.
While the seafood cooks, prepare the date-apple salad.

3

Make the date-apple salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Cut the apple into quarters lengthwise and cut away the core. Cut the fruit into ¼-inch-thick slices.
  • Pull the dates away from their pits; thinly slice the dates.
In a medium bowl, toss together the celery, apple, dates, sherry vinaigrette base, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

4

Make the mint-lemon sauce

  • Juice half the lemon; thinly slice the remaining half for garnish. [Juice 1 lemon; thinly slice the remaining lemon.]
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the mint, 1 tablespoon [2 TBL] lemon juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

5

Finish the couscous

Toss the couscous with the baby greens and feta. Season to taste with salt and pepper.

6

Serve

Transfer the seafood to individual plates. Top with the lemon slices and mint-lemon sauce. Serve with the couscous and date-apple salad.

Kids Can!

  • Pull the dates away from their pits.
  • Toss the salad.
  • Juice the lemon.
  • Strip the mint leaves.
  • Stir together the mint-lemon sauce.

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