Escabeche-Style Salmon and Couscous
with Tangy Piri Piri Pepper Sauce- Salmon
- Wheat
- Sulphites
- Soy
- Milk
- Gluten
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
- Mustard
- Sesame
- Sulphites
- Soy
- Milk
- Tree nuts
- Egg
- Peanuts
.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Onion, sliced
1 unit(s)
Zucchini
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7 g
Cilantro
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
60 mL
Piri Piri Sauce
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add half the Mediterranean Spice Blend, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt, then bring to a boil over high.
- Line a baking sheet with foil.
- To the boiling water, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
- To one side of the prepared baking sheet, add zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- On the other side of the baking sheet, arrange salmon. Pat salmon dry with paper towels. Season with salt, pepper and remaining Mediterranean Spice Blend.
- Drizzle 1/2 tbsp (1 tbsp) oil over salmon.
- Broil in the top of the oven for 6-9 min, until zucchini is tender-crisp and salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over high.
- While the pan heats, core, then cut pepper into 1/8-inch slices.
- Roughly chop cilantro.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers and onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender-crisp.
- Add tomato sauce base, garlic puree, piri piri sauce, soy sauce, 1/2 tsp (1 tsp) sugar and 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until fragrant.
- Fluff couscous with a fork. Stir in zucchini and half the cilantro.
- Divide couscous-zucchini mixture between plates.
- Top with salmon.
- Spoon piri piri pepper sauce over top of salmon.
- Sprinkle remaining cilantro over top.
If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia.**
