Moroccan-Spiced Salmon
with Tomato and Caramelized Onion Couscous
Take an adventurous trip to Morocco with this delicious and healthy dish! Salmon is considered an "oily fish", which means it is high in omega-3 fatty acids, contributing to greater heart health and decreased blood pressure.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
113 g
Red Onion
10 g
Mint
80 g
Tomato
1 unit
Vegetable Broth Concentrate
½ cup
Couscous
(Contains Wheat)
1 unit
Lemon
4 tsp
Moroccan Spice Blend
1 unit
Pomegranate
Not included in your delivery
1 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Heat a large non-stick pan over medium-low heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until the onions are dark golden-brown and softened, 15-18 min.
Meanwhile, in a small bowl, combine the Moroccan spice blend and 1 tsp sugar (double for 4 ppl) with a drizzle of oil. (TIP: Just enough oil to form a paste!) Pat the salmon dry with paper towels. Rub the spice mixture all over the salmon. Season with salt and pepper. Set aside to marinate for 15 min.
Meanwhile, fill a large bowl with water. Cut a 3/4-inch deep X on top of the pomegranate. In the large bowl, submerge the fruit under the water. Pry open by pulling outwards on the X, to release the "arils". Remove peel and pith (they will float to the top of the water). Drain arils and transfer to another small bowl. Set aside.
When the onions are done, remove pan from the heat and transfer the onions to medium bowl. Set aside. Wipe the pan clean. In the same pan, add the salmon, skin-side down. Heat the pan over medium-high heat and cook until the skin is crispy, 6-7 min. Flip the salmon over and cook until opaque in the centre and cooked through, 1-2 min.
Meanwhile, cut the tomato(es) into 1/4-inch cubes. Finely chop mint leaves. Zest, then cut lemon(s) into wedges. In the bowl with the onions, add the couscous, broth concentrate(s) and 3/4 cup boiling water (double for 4 ppl). Cover and let stand, until the water absorbs, 5-6 min. Stir in the lemon zest, tomato, mint and as many pomegranate seeds as you like.
Squeeze a lemon wedge over the couscous and season with salt and pepper. Divide the couscous between plates. Top with the salmon and squeeze over another lemon wedge, if desired.
