In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared salmon with herb couscous and cilantro pesto
Soy-Free
2 Servings, 690 Calories/Serving
30 Minutes
A quick and simple cilantro pesto livens up seared salmon, which is served alongside buttery couscous tossed with cucumbers, scallions and fresh herbs.
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
- 2 5-ounce salmon fillets
- skin on
- large bunch cilantro
- 1 clove garlic
- 2 lemons
- 1 small cucumber
- 1 scallion
- 1 shallot
- small bunch mint
- small bunch parsley
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Cook couscous, prep pesto
Heat 2 quarts of water in a medium saucepan on high. Add couscous and 1 tablespoon butter and cook until soft, 8 to 10 minutes. Drain water from couscous and set aside. While that's cooking:
*Pat salmon dry with paper towels and season both sides with a pinch of salt and pepper.
*Mince cilantro, stems and all, as finely as possible.
*Peel garlic and mince.
*Zest half of 1 lemon.
Mix together cilantro, garlic and lemon zest with 1 tablespoon lemon juice, 2 tablespoons oil and a pinch of salt. Stir together until well combined and set aside.
*Pat salmon dry with paper towels and season both sides with a pinch of salt and pepper.
*Mince cilantro, stems and all, as finely as possible.
*Peel garlic and mince.
*Zest half of 1 lemon.
Mix together cilantro, garlic and lemon zest with 1 tablespoon lemon juice, 2 tablespoons oil and a pinch of salt. Stir together until well combined and set aside.
2
Prep veggies, finish couscous
*Peel cucumber and dice.
*Rinse scallion and thinly slice on a sharp angle, from white root to green tip.
*Peel shallot and mince.
*Pick leaves off mint and parsley and roughly chop leaves.
Combine all ingredients in a bowl with drained couscous. Stir in juice of remaining lemon, 1 tablespoon oil and salt to taste. Mix well to combine.
*Rinse scallion and thinly slice on a sharp angle, from white root to green tip.
*Peel shallot and mince.
*Pick leaves off mint and parsley and roughly chop leaves.
Combine all ingredients in a bowl with drained couscous. Stir in juice of remaining lemon, 1 tablespoon oil and salt to taste. Mix well to combine.
3
Sear salmon
In a medium sauté pan, heat 1 tablespoon oil on medium-high until shimmering. Press salmon, skin side down, into pan can sear until fish is light pink and skin is crispy, about 3 minutes each side.
Plate, serve
Divide herbed couscous evenly between two plates, mount with salmon and top with cilantro pesto.