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Easy prep
Dairy Free

Spiced Salmon with Red Onion Relish

Sautéed Green Beans & Brussels Sprouts over Couscous

Cooking time

20 minutes

Servings

2/4

Calories

650 /serving

You won’t have to compromise on taste with this speedy recipe! Get the best of both worlds by seasoning our plump salmon filets with a vibrant Mediterranean spice blend and pan-searing them to perfection to seal in the flavour. Served with fluffy couscous, crispy green beans and Brussels sprouts, your plate will be brimming with colour and texture. A spoonful of capers and a dollop of red onion-balsamic relish give the dish a tangy finish.

We will send you:

  • 2 Salmon fillets
  • 100g Trimmed green beans
  • 100g Shaved Brussels sprouts
  • 1 Bunch of parsley
  • 50g Sliced red onions
  • 100g Couscous
  • 45ml Balsamic vinegar
  • 20g Capers
  • 10g Mediterranean spice blend (garlic, cumin, black pepper, paprika, salt, oregano, basil)
  • You will need:

    Small pot (or kettle)
    Medium pan (nonstick if possible)
    Olive oil
    Salt & pepper
    Large heatproof bowl
    Total Fat
    30 g
    Saturated Fat
    6 g
    Sodium
    430 mg
    Total Carbs
    54 g
    Sugars
    8 g
    Protein
    39 g
    Fibres
    7 g
    Preparation
    a picture
    Cook the salmon
    In a medium pan (nonstick if possible), heat a drizzle of olive oil on medium-high. Pat the salmon fillets dry with paper towel; season with ½ the spice blend and S&P. Add the salmon to the pan and cook, partially covered, 3 to 5 minutes per side, until browned and cooked to your desired degree of doneness. Transfer to a plate. Wipe out and reserve the pan.
    a picture
    Cook the couscous
    While the salmon cooks, in a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Roughly chop the parsley leaves and stems. In a large heatproof bowl, combine the couscous, the boiling water, remaining spice blend and a big pinch of salt. Put a plate on top of the bowl to cover and let sit for 10 minutes. Add ½ the capers and ½ the parsley; fluff the cooked couscous with a fork and set aside in a warm spot.
    a picture
    Cook the vegetables
    While the couscous cooks, in the reserved pan, heat a drizzle of olive oil on medium-high. Add the green beans and cook, stirring occasionally, 1 to 2 minutes, until they begin to blister. Add the Brussels sprouts and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until crisp tender; season with S&P to taste. Transfer to a bowl.
    a picture
    Make the relish
    In the same pan, heat a drizzle of olive oil on medium-high. Add the onions and cook, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the vinegar and remaining capers. Cook, stirring frequently, 1 to 2 minutes, until the volume has slightly reduced. Remove from the heat; season with S&P to taste. Transfer to a small bowl.
    a picture
    Plate your dish
    Divide the finished couscous between your plates. Top with the vegetables and salmon. Spoon as much of the relish as you’d like over the salmon. Garnish with the remaining parsley. Bon appétit!

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