Seared salmon with pearl couscous and salsa fresca
Soy-Free, Mediterranean, Dairy-Free
In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, an easy salsa brings a rainbow of flavors and textures to salmon fillets.
In your bag
- ½ cup pearl couscous
- 1 organic lime
- 1 organic cucumber
- 1 organic Roma or other tomato
- 1 organic yellow or other bell pepper
- 1 or 2 organic shallots
- 1 teaspoon honey
- 1 teaspoon red chile flakes (optional)
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
Reseason your salsa before serving because the salt will be absorbed as the salsa rests; plus it’s always good practice to season to taste before eating.
For salmon or halibut:
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the salmon) and cook, turning once, until the fish is opaque and flaky (and the salmon skin is crisp), about 5 minutes per side.
For the trout:
Prepare a medium-hot fire in a grill. Place the trout, skin side down, in a grilling basket, on a cedar plank, or directly on the grill over the heat and cook, turning occasionally, until lightly charred and flaky, 5 to 7 minutes.
Calories: 500, Protein: 40g (80% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 55mg (18% DV), Sodium: 140mg (6% DV), Carbohydrates: 46g (15% DV), Total Sugars: 9g, Added Sugars: (honey): 3g (6% DV).
Contains: 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.