Seared salmon with pearl couscous and salsa fresca
20 – 30 Minutes
In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, an easy salsa brings a rainbow of flavors and textures to seared salmon fillets.
In your bag
- ⅔ cup pearl couscous
- 2 tablespoons fried shallots (contain soy)
- 1 cucumber
- ½ cup cherry tomatoes
- 1 yellow bell pepper
- 1 red onion
- Fresh cilantro
- 1 lime
- 1 teaspoon honey
- ½ teaspoon red chile flakes (optional)
- Two 6-ounce skin-on wild Yukon River salmon fillets
Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 25mg (8% DV), Sodium: 330mg (14% DV), Carbohydrates: 72g (24% DV), Total Sugars: 11g, Added Sugars (Honey): 3g (6% DV).
Contains: Fish, Wheat, Soybeans
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.