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Seared Cod with Green Almonds

Herbed Cucumber & Bulgur Salad

Cooking time

30 minutes




820 /serving

It’s spring and we’re seeing green! Green almonds, that is—a truly seasonal ingredient, the unripe nuts make their appearance at the market for a few short weeks each year. Enjoy their delicate flavour thinly sliced with a warmed lemon-honey vinaigrette, stirred into a fabulous salad of bulgur, cucumbers and parsley. Top it with cod seared to golden under a scattering of zesty dried herbs, and celebrate all that’s new again.

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 Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, 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
Total Fat
47 g
Saturated Fat
4 g
830 mg
Total Carbs
65 g
9 g
38 g
12 g
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Mise en place
Juice the lemon. Small-dice the cucumbers. Remove the stems from the green almonds and thinly slice the skin and flesh; season generously 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, discarding 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 fillets 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. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the green almonds, ⅓ of the honey, 1 tbsp lemon juice and 1 tbsp olive oil (double the lemon juice and olive oil for 4 portions); cook, 1 minute, until combined. Transfer to the pot of cooked bulgur; add the cucumbers and ½ the parsley. Toss to combine and transfer to a bowl.
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Finish the salad & serve
In a small bowl, make the vinaigrette by combining the remaining honey, 1 tbsp remaining lemon juice and 3 tbsp olive oil (double the lemon juice and olive oil for 4 portions). Drizzle the salad with as much 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 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.