SuperQuick Golden Ginger-Coconut Salmon
with Blistered Tomatoes and Spinach Couscous- Salmon
- Wheat
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Soy
- Sulphites
- Triticale
Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Baby tomato • Moroccan couscous (wheat) (durum wheat semolina) • Lime • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
250 g
Steelhead Salmon
(Contains: Salmon)
½ cup
Couscous
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Coconut Milk
113 g
Baby Tomatoes
1 unit(s)
Lime
56 g
Baby Spinach
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
4 g
Cumin-Turmeric Spice Blend
(Contains: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale, May contain traces of allergens)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
0.13 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 (use same for 4 servings), add coconut milk, ginger-garlic puree, Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/2 tsp (1 tsp) sugar. Whisk to combine. Bring to a boil over medium-high.
- Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges.
- Stir lime juice into coconut milk mixture.
- Halve tomatoes. Season with salt, pepper and 1/4 tsp (1/2 tsp) sugar.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To an 8x8-inch baking dish (9x13-inch baking dish for 4 servings), add salmon.
- Pour coconut mixture over top. Carefully rinse pot and set aside.
- Place tomatoes around salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top of tomatoes.
- Broil in the top of the oven for 8-10 min, until sauce is bubbling, tomatoes are lightly charred and salmon is cooked through.**
- To the same pot from step 1, add vegetable stock powder, 2/3 cup (1 1/3 cups) water. Season with pepper. Bring to a boil over high.
- Meanwhile, roughly chop spinach.
- Roughly chop cilantro.
- Once boiling, stir in spinach and couscous. Remove the pot from heat, then cover and set aside for 5 min, to allow couscous to rehydrate.
- Fluff couscous with a fork. Stir in lime zest.
- Divde couscous between bowls.
- Top with salmon and tomatoes.
- Spoon any sauce from baking dish over top.
- Sprinke cilantro over top.
- Squeeze a lime wedge 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.**
