Smart Spicy Salmon and Poblano Stew
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Smart Spicy Salmon and Poblano Stew

Smart Spicy Salmon and Poblano Stew

with Lemon-Chili Couscous

Hearty deliciousness is the name of the game with this stew. Load up each spoonful with tender salmon, savoury tomato broth and spicy lemon-parsley couscous for an unforgettable flavour bomb in every bite!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Carb Smart
Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

370 mL

Crushed Tomatoes

¼ cup


(Contains Wheat)

1 unit

Vegetable Broth Concentrate

7 g


1 unit


2 unit

Garlic, cloves

½ tsp

Chili Flakes

56 g

Yellow Onion

160 g

Hot Pepper

Not included in your delivery

½ tbsp


0.38 tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories510 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate43 g
Sugar13 g
Dietary Fiber7 g
Protein34 g
Cholesterol70 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Paper Towel
Aluminum Foil



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Add 1/3 cup water, 1/8 tsp salt and 1 tbsp butter (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.

Cook couscous and start stew

Once boiling, remove the pot from heat, then add 1/4 cup couscous (dbl for 4 ppl). Stir to combine. Cover and let stand for 5 min. Meanwhile, heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then 1/2 tsp chili flakes (dbl for 4 ppl), poblanos and onions. Cook, stirring often, until veggies soften, 3-4 min. Season with salt and pepper.

Finish stew

Add crushed tomatoes, half the garlic, broth concentrate and 1 1/2 cups water (dbl for 4 ppl) to the pot with veggies. Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies are tender and liquid thickens slightly, 6-7 min. Season with salt and pepper, to taste. Remove the pot from heat. Cover to keep warm.

Roast salmon

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a lightly-oiled, foil-lined baking sheet, skin-side down. Rub remaining garlic over salmon. Roast in the middle of the oven until salmon is cooked through, 8-11 min.**

Finish couscous

Meanwhile, finely chop parsley. Zest, then cut lemon into wedges. When couscous is tender, fluff with a fork. Season with salt and pepper, then stir in lemon zest and parsley.

Finish and serve

When salmon is done, gently remove and discard skin. Using 2 forks, break salmon up into large flakes. Stir into stew. Divide couscous between bowls. Top with salmon stew. Squeeze a lemon wedge over top, if desired.