In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Roasted salmon with pearl couscous and date-apple salad
Soy-Free, Mediterranean, Pescatarian, Protein Plus
2 Servings, 710 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.
In your bag
- ½ cup pearl couscous
- Seafood options:
- 2 sustainably raised Chilean 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 organic celery ribs (about ¼ pound total)
- 1 organic Fuji or other apple
- 2 ounces pitted dates
- 3 tablespoons crumbled feta
- 2 tablespoons balsamic vinaigrette
- 1 organic lemon
- 3 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 710, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 300mg (13% DV), Total Carb. 66g (24% DV), Fiber 9g (32% DV), Total Sugars 32g (Incl. 1g Added Sugars, 2% DV), Protein 31g
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
Wash produce before use
1
Cook the couscous
While the water heats and the couscous cooks, prepare the seafood.
2
Prep and cook the seafood
Salmon and 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. Add the fish (skin side down for 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.
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. 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.
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, half the feta, and the balsamic vinaigrette. Season to taste with salt and pepper.
4
Prep the lemon; finish the couscous
- Cut the lemon into wedges for garnish.
Serve
Kids Can!
- Time the cooking.
- Assemble the date-apple salad.
- Toss the couscous.