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.

Roasted salmon with pearl couscous and date-apple salad

Roasted salmon with pearl couscous and date-apple salad

Soy-Free, Mediterranean, Pescatarian, Diabetes-Friendly, Protein Plus

2 Servings, 690 Calories/Serving

30–45 Minutes

Light, healthy, yet hearty, this fish dish is a surefire crowd-pleaser, with your choice of 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)
Sunbasket 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 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 or 2 organic celery ribs (about ¼ pound total)
  • 1 organic Fuji or other apple
  • 2 ounces pitted dates
  • 3 tablespoons crumbled feta
  • Sunbasket sherry vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
  • 1 organic lemon
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 690, Total Fat 35g (45% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 270mg (12% DV), Total Carb. 67g (24% DV), Fiber 9g (32% DV), Total Sugars 33g (Incl. 3g Added Sugars, 6% DV), Protein 32g
Contains: Milk, 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, Sesame.

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

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 and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. 

 

Scallops:

  • Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 1 to 2 tablespoons 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. 

 

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 lengthwise into quarters and cut away the core. Cut the fruit into ¼-inch-thick slices.
  • Thinly slice the dates, checking for any pits.
  • Set aside half the feta for the couscous.

In a medium bowl, toss together the celery, apple, dates, sherry vinaigrette base, half the feta, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

4

Prep the lemon; finish the couscous

  • Cut the lemon into wedges for garnish.
To the pot with the couscous, add the spinach and remaining feta and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the seafood and couscous to individual plates. Serve the date-apple salad and lemon wedges on the side.
Kids Can!
  • Time the cooking.
  • Assemble the date-apple salad.
  • Toss the couscous.