Meal Kit
Mango BBQ Salmon
with roasted macadamia nut couscous
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Macadamia Nuts), Fish (Salmon), Wheat
Chef
David Padilla
In Your Box (serves 2)
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12 oz. Salmon Fillets
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¾ cup Pearl Couscous
- 3 oz. Frozen Mangoes
- 1 Lime
- 1½ oz. BBQ Sauce
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1 oz. Macadamia Nuts
- 2 Green Onion
- ¼ oz. Cilantro
- 1 tsp. Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXzb5Om
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Calories820
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Carbohydrates66g
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Net Carbs63g
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Fat44g
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Protein42g
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Sodium1170mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prepare the ingredients
thinly slice white portions of green onions.
thinly slice green portions on an angle.coarsely chop mango.coarsely chop macadamias.mince cilantro. -
2 make the couscous
cook couscous in boiling water.
drain, and return pot to medium heat with 1 tsp. olive oil.macadamia into hot pot.1-2 until lightly toasted.combine couscous, 2 tsp. lime juice, cilantro, sugar, 1 tsp. olive oil, and a pinch of salt and pepper. -
3 make the salsa
combine mango, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper.
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4 cook the salmon
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Brush with BBQ sauce. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
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5 finish the dish
plate as shown
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