Meal Kit
Passionfruit-Glazed Salmon
with shishito cilantro couscous
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
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12 oz. Salmon Fillets
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1 cup Couscous
- 3 oz. Shishito Peppers
- 1 Lime
- 1 Shallot
- 1 fl. oz. Passion Fruit Puree
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Cilantro
- 1 tsp. Garlic Salt
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)
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Calories960
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Carbohydrates94g
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Net Carbs88g
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Fat42g
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Protein48g
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Sodium1810mg
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 prep
bring 1.75 cups water to boil
mince cilantroMince shallotzest, Halve, and juice limeTrim shishitos and slice into 1” pieces -
2 cook shishitos
Med NS pan, 2 tsp oil
Add shishitos, stir often, and cook until lightly browned and tender, 2-3 minutes -
3 make couscous
bowl - couscous, base, 1 Tbsp oil, shishitos, 1/2 tsp zest, pinch pepper, garlic salt, boiling water
quickly stir to combine, then cover bowl tightly with plastic wrapAllow to sit for ten minutes, then fluff couscous and stir in 2 Tbsp lime juice and cilantro -
4 cook salmon
same pan, 2 tsp oil, med-high heat
Standard salmon cooking procedure and times -
5 make glaze
same pan, 1 tsp oil, med heat
add shallot, stir often until tender 2-3 minutesAdd passion fruit puree, pinch salt, 2 Tbsp water, boil until reduced to syrup, 1-2 minutes
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