Seared salmon with pearl couscous and salsa fresca

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared salmon with pearl couscous and salsa fresca

Williams Sonoma

Seared salmon with pearl couscous and salsa fresca

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 720 Calories/Serving

20 Minutes

In this collaboration between the Williams Sonoma Test Kitchen and Sunbasket, an easy salsa brings a rainbow of flavors and textures to salmon fillets, snapper, or scallops.

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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.
  • 1 cup pearl couscous
  • 1 organic cucumber
  • 5 ounces organic grape or cherry tomatoes
  • 1 organic orange or other bell pepper
  • 1 or 2 organic shallots
  • Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
Chef's Tip
As the salsa rests, it absorbs the salt, so taste and season your salsa again just before serving.
Grill It
For salmon and snapper:
Prepare a medium-hot fire in a grill. Set the fish, skin side down, on the grill directly over the heat and cook, turning once, until the skin is crisp and the fish is opaque and flaky, about 5 minutes per side.

For scallops:
Prepare a medium-hot fire in a grill. Meanwhile, soak the wooden skewers in water for 10 minutes before threading them with the scallops. Thread the scallops onto the skewers, making sure the flat sides are facing the same way. Set the scallops on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 720, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 90mg (4% DV), Total Carb. 71g (26% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 40g
Contains: 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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot, toss with 2 to 3 teaspoons oil, and season to taste with salt and pepper. Cover and keep warm.
While the water heats and the couscous cooks, prepare the salsa fresca.

2

Prep the salsa fresca ingredients

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 1 cup [2 cups].
  • Coarsely chop the tomatoes.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].

3

Make the salsa fresca

In a medium bowl, using a fork or whisk, mix together the honey-lime vinaigrette base and 2 tablespoons [¼ cup] oil; season generously with salt and pepper.
Add the cucumber, tomatoes, bell pepper, and shallots and gently stir to combine. Season to taste with salt and pepper. Let stand while you prepare the seafood.

4

Prep and cook the seafood

For the fish (salmon or snapper):
  • Pat the fish dry with a paper towel; 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, and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Serve

Transfer the couscous to individual plates. Top with the seafood and salsa fresca, including any accumulated juices, and serve.
Kids Can!
  • Time the couscous.
  • Measure the cucumber and shallots.
  • Make the vinaigrette.
  • Stir the salsa fresca.
  • Top the seafood with the salsa fresca.
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