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Seared Cod with Green Almonds

Herbed Cucumber & Bulgur Salad

Cooking time

30 minutes

Servings

2/4

Calories

820 /serving

This week we’re spotlighting a truly seasonal ingredient. Green almonds only make their appearance at the market for a few weeks every year and now is that time! Since you can eat them whole when fresh, you’ll stir them into a fabulous bulgur, cucumber and parsley salad; once drizzled with a lemon-honey vinaigrette, it makes for a dish with all the flavours and colours of spring. Top it with seared cod, and sit down to the most elegant of meals.

We will send you:

  • 2 Cod fillets
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 2 Scallions
  • 2 Cucumbers
  • 1 Lemon
  • 80g Green almonds
  • 14g Honey
  • 110g Large-flaked bulgur
  • 9g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Cod, Mustard, Almonds, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper
Oil
Total Fat
47 g
Saturated Fat
4 g
Sodium
830 mg
Total Carbs
65 g
Sugars
9 g
Protein
38 g
Fibres
12 g
Preparation
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Mise en place
Juice the lemon. Small-dice the cucumbers. Remove the stems of the green almonds and thinly slice the skin and flesh; season with salt. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
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Cook the bulgur
In a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Cook the cod
While the bulgur cooks, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod dry with paper towel; season with the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Start the salad
In the same pan, heat a drizzle of oil on medium. Add the white bottoms of the scallions and garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to the pot of cooked bulgur along with the green almonds, cucumbers and ½ the parsley; toss to combine.
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Finish the salad & serve
In a small bowl, combine the honey, 1 tbsp lemon juice and 3 tbsp olive oil (double the oil and lemon juice for 4 portions). Drizzle the salad with as much of the lemon-honey vinaigrette as you’d like; season with S&P to taste. Divide the herbed cucumber and bulgur salad between your plates and top with the seared cod. Garnish with as many of the green tops of the scallions as you’d like and the remaining parsley. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.