In order to bring you the best organic produce, some ingredients may differ from those depicted.
Wild salmon with mint tzatziki and pearl couscous
Soy-Free, Protein Plus
2 Servings, 610 Calories/Serving
A refreshing blend of yogurt and cucumber, tzatziki is one of our favorite condiments for salmon. Here we punch up the sauce with mint, lemon, and a light sprinkling of citrusy sumac. Toasting the couscous in oil before simmering it in water plays up its savory notes.
In your bag
- Two 6-ounce wild Alaskan salmon fillets
- 1 to 2 shallots
- Fresh curly-leaf parsley
- 2/3 cup pearl couscous
- 2 Persian cucumbers
- 1 garlic clove
- Fresh mint
- 1 lemon
- 1/3 cup Greek yogurt
- ½ teaspoon sumac
Calories 610, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 590mg (26% DV), Total Carb. 47g (17% DV), Fiber 4g (14% DV), Protein 48g
Wash produce before use
Season the fish and cook the couscous
- Season the salmon with salt and pepper.
- Peel and coarsely chop the shallot.
- Coarsely chop the parsley leaves; discard any thick stems.
Make the tzatziki
- Cut the cucumbers into ¼-inch-thick half-moon slices. Sprinkle with salt and let stand at least 5 minutes to draw out excess water. Rinse with cold water and pat dry.
- Chop the garlic. Add a pinch of salt and, with the side of a knife, mash the garlic to make a coarse paste.
- Pick and chop the mint leaves; discard the stems.
- Zest the lemon. Juice half the lemon and cut the remaining half into wedges.
Cook the salmon