In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon in chraime sauce with mint couscous and lemon yogurt
2 Servings, 500 Calories/Serving
Mint-infused couscous makes for an inventive, refreshing side to our Moroccan spice-simmered fish dinner drizzled with lemon-yogurt sauce.
In your bag
- ½ cup couscous
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 organic lemon
- ¼ cup organic Greek yogurt
- 2 tablespoons tomato paste
- Sun Basket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
- 1 cup crushed tomatoes
- 4 or 5 sprigs organic fresh mint
- 1 teaspoon sumac
Calories: 500, Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 60mg (20% DV), Sodium: 160mg (7% DV), Carbohydrates: 51g (17% DV), Total Sugars: 8g, Added Sugars: 0g (0% 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.
Wash produce before use
Cook the couscous
While the couscous cooks, start the fish.
Prep and start cooking the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
While the fish cooks, prepare the lemon yogurt.
Make the lemon yogurt
- Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
Make the chraime sauce; finish the fish
While the sauce and fish cook, finish the couscous.
Finish the couscous
- Strip the mint leaves from the stems; coarsely chop the leaves.
- Measure the water for the couscous and the chraime sauce.
- Juice the lemon.
- Stir the lemon yogurt.
- Strip the mint leaves.
- Add the garnishes.