Culinary Collection

Salmon and Harissa Crema

with carrots and lemon feta couscous

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Fish (Salmon), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Harissa hails from north Africa, a paste made of roasted red peppers, garlic, and other spices and herbs and seeds. The slight heat is perfect with salmon, that flaky fish of a thousand recipes and cuisines. Why is this meal so delicious? Harissa explains it all. (We make no apologies.)

In Your Box (serves 2)

  • 16 oz. Carrot
  • Info
    12 oz. Salmon Fillets
  • 1 Lemon
  • Info
    ¾ cup Pearl Couscous
  • Info
    2 oz. Sour Cream
  • Info
    3 Tbsp. Roasted Red Pepper Pesto
  • 2 Green Onions
  • ½ oz. Harissa Spread
  • Info
    ½ oz. Feta Cheese Crumbles
  • ½ tsp. Garlic Salt
Contains: Artificial Colors
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Wire-Mesh Strainer
  • 1 Large Non-Stick Pan

Before You Cook

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

Customize It Instructions

  • If using customized protein, pat dry, and season both sides with a pinch of salt and pepper.

  • If using sirloin steaks, follow same instructions as salmon in Step 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using ahi tuna, follow same instructions as salmon in Step 4, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  1. 1

    Prepare the Ingredients

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Peel, trim, and cut carrot into 1/4" slices on an angle.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  2. 2

    Cook the Couscous

    Once water in small pot is boiling, add couscous. Boil until couscous is soft, 5-7 minutes.

    Drain couscous in a wire-mesh strainer. Return to pot.

    Stir in garlic salt, pesto, and 2 tsp. lemon juice (reserve remaining for crema) until combined. Cover and set aside.

  3. 3

    Cook the Carrot

    Place a large non-stick pan over medium-high heat.

    Add 2 tsp. olive oil, 1/4 cup water, carrot, and a pinch of salt to hot pan. Bring to a simmer.

    Once simmering, cover, and cook until tender and water is mostly evaporated, 3-5 minutes.

    Uncover and add white portions of green onions. Stir often until carrot is lightly browned, and green onion is tender, 2-4 minutes.

    Remove from burner.

    While carrot cooks, cook salmon.

  4. 4

    Cook the Salmon

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Remove from burner.

  5. 5

    Make Crema and Finish Dish

    In a mixing bowl, combine sour cream, harissa spread (to taste), remaining 1 tsp. lemon juice, and a pinch of salt.

    Plate dish as pictured on front of card, topping salmon with harissa crema and garnishing couscous with green portions of green onions and cheese. Squeeze lemon wedges over dish to taste. Bon appétit!

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