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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filet de saumon, avec la peau
(Contient Poisson, Fruit de Mer/Seafood)
113 g
Oignon rouge
10 g
Menthe
80 g
Tomato
1 pièce(s)
Concentré de bouillon de légumes
½ tasse(s)
Couscous
(Contient Blé)
1 pièce(s)
Citron
4 cc
Mélange d’épices marocain
1 pièce(s)
Grenade
Pas inclus dans votre livraison
1 cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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.