Nutritionist's Pick: Coconut Seared Salmon and Mango Salsa
with Turmeric Cauliflower and Cilantro Couscous- Salmon
- Wheat
- Cashews
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Fish
- Triticale
- Tree nuts
- Crustaceans
Ingredients: Cauliflower • Salmon fillets • Mango • Red onion • Moroccan couscous (wheat) (durum wheat semolina) • Lime • Cashews • Shredded coconut • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Chili pepper.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Cauliflower
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Mango
1 unit(s)
Lime
1 unit(s)
Red Onion
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Shredded Coconut
(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
1 unit(s)
Chili Pepper
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut cauliflower into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch slices.
- To an unlined baking sheet, add cauliflower, onions, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat. Roast in the middle of the oven for 18-22 min, stirring halfway until tender.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tsp (2 tsp) olive oil. Season with salt and pepper, if you like. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, peel, pit, then cut mango into 1/4-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lime.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- To a medium bowl, add mango, half the chilies, half the cilantro, half the lime juice and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat salmon dry with paper towels. Season with salt and pepper. Rub 1 tsp (2 tsp) olive oil over fillets.
- Sprinkle coconut over one side of salmon, gently pressing with fingers to adhere.
- When hot, add 1 tbsp (2 tbsp) olive oil, then salmon, coconut side down. Reduce heat to medium. Pan-fry for 3-5 min per side, until salmon is cooked through.**
- Fluff couscous with a fork. Stir in lime zest.
- Stir remaining lime juice into cauliflower-onion mixture.
- Divide couscous between bowls.
- Top with veggies and salmon.
- Spoon mango salsa over top.
- Sprinkle cashews, remaining cilantro and remaining chilies over top, if desired.
If you've opted for salmon, pat salmon dry with paper towels. Season with salt and pepper. Rub 1 tsp (2 tsp) olive oil over fillets. Sprinkle coconut over one side of salmon, gently pressing with fingers to adhere. When hot, add 1 tbsp (2 tbsp) olive oil, then salmon, coconut side down. Reduce heat to medium. Pan-fry for 3-5 min per side, until salmon is cooked through.**
