In order to bring you the best organic produce, some ingredients may differ from those depicted.
King salmon in chraime sauce with mint couscous and lemon yogurt
2 Servings, 530 Calories/Serving
Chef Justine first tasted chraime sauce at a Moroccan restaurant in Alameda, California. And the rest was history. Warm, fragrant, and a little sweet, her version adds a nice kick to pan-seared fish.
In your bag
- ½ cup couscous
- Fish options:
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1 organic lemon
- ¼ cup organic Greek yogurt
- 2 tablespoons tomato paste
- Sunbasket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
- 1 cup diced tomatoes
- 4 or 5 sprigs organic fresh mint
- 1 teaspoon sumac
Calories: 530, Protein: 34g (68% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 240mg (10% DV), Carbohydrates: 51g (17% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Cook the couscous
In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1 tablespoon [2 TBL] butter (from your pantry), if using. 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. Meanwhile, start the fish.
Prep and start cooking the fish
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); 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 the salmon or barramundi) and cook until lightly browned (and the salmon or barramundi skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is almost opaque but not yet cooked through, about 30 seconds. Transfer to a plate. Do not clean the pan. While the fish is cooking, prepare the lemon yogurt.
Make the lemon yogurt
- Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
In a small bowl, stir together the yogurt and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.
Make the chraime sauce; finish the fish
In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the tomato paste and chraime spice blend and cook until fragrant, about 1 minute. Add the tomatoes and 1 cup [1½ cups] water and bring to a boil, then reduce to a simmer. Add the fish (skin side up for the salmon or barramundi) and cook until the flesh is opaque and flaky, 2 to 4 minutes. Season the sauce to taste with salt and pepper. While the sauce and fish are cooking, finish the couscous.
Finish the couscous
- Strip the mint leaves from the stems; coarsely chop the leaves.
Gently stir the mint into the couscous.
Transfer the couscous to individual plates and top with the fish and chraime sauce. Garnish with the lemon yogurt and sumac and serve with the lemon wedges.
- Measure the water for the couscous and the chraime sauce.
- Juice the lemon.
- Stir the lemon yogurt.
- Strip the mint leaves.
- Add the garnishes.