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Moroccan-Spiced Salmon

Moroccan-Spiced Salmon

with Tomato and Caramelized Onion Couscous

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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.

Allergens:Fish/PoissonSeafood/Fruit de MerWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

113 g

Red Onion

10 g

Mint

80 g

Roma Tomato

1 unit

Vegetable Broth Concentrate

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Lemon

4 tsp

Moroccan Spice Blend

1 unit

Pomegranate

Not included in your delivery

1 tsp

Sugar*

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)null kJ
Calories621 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate71 g
Sugar14 g
Dietary Fiber8 g
Protein41 g
Cholesterol73 mg
Sodium362 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl
Strainer
Medium Bowl
Measuring Cups
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.