Passionfruit-Glazed Salmon
with shishito cilantro couscous
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Lime
- 1 tsp. Garlic Salt
- 1 fl. oz. Passion Fruit Puree
- 1 Shallot
- 2 tsp. Mirepoix Base
- ¼ oz. Cilantro
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1 cup Couscous
- 3 oz. Shishito Peppers
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12 oz. Salmon Fillets
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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Calories961
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Carbohydrates94g
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Fat42g
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Protein48g
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Sodium1647mg
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 1¾ cups water to boil mince cilantro Mince shallot zest, Halve, and juice lime Trim shishitos and slice into 1” pieces
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2 cook shishitos
Med NS pan, 2 tsp oil Add shishitos, stir often, and cook until lightly browned and tender, 2-3 minutes
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3 make couscous
bowl - couscous, base, 1 Tbsp oil, shishitos, ½ tsp zest, pinch pepper, garlic salt, boiling water quickly stir to combine, then cover bowl tightly with plastic wrap Allow to sit for ten minutes, then fluff couscous and stir in 2 Tbsp lime juice and cilantro
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4 cook salmon
same pan, 2 tsp oil, med-high heat Standard salmon cooking procedure and times
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5 make glaze
same pan, 1 tsp oil, med heat add shallot, stir often until tender 2-3 minutes Add passion fruit puree, pinch salt, 2 Tbsp water, boil until reduced to syrup, 1-2 minutes
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