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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
Vegetable Broth Concentrate
Not included in your delivery
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.
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.
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.
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.**
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.
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.