Spiced Dijon Salmon
with Apple Arugula Salad and Couscous
Summer may be winding down, but we’re not quite ready for fall just yet. To that end, we’ve got a recipe that’s a little bit of fun in the sun and a little bit of autumnal adventure. On the brighter side are sustainable salmon fillets from Blue Circle Foods, which are drizzled in a cheerful lemon sauce. Meanwhile, ingredients like apple, pecan, and the full-bodied spices in our Turkish blend take it toward the deeper flavor profile associated with changing leaves and sweater weather.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Couscous
(Contains Wheat)
10 ounce
Skin-on Salmon
(Contains Fish)
1 tablespoon
Turkish Spice Blend
1 unit
Lemon
1 unit
Apple
1 tablespoon
Brown Sugar
2 teaspoon
Dijon Mustard
4 tablespoon
Sour Cream
(Contains Milk)
2 ounce
Arugula
1 ounce
Pecans
(Contains Tree Nuts)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Once boiling, add couscous. Remove from heat, cover, and let stand until the rest of the meal is ready.
Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and Turkish spice. Add to pan skin-side down. Cook to desired doneness, 3-6 minutes per side.
Wash and dry all produce. Cut lemon into halves. Halve and core apple, then thinly slice.
Place brown sugar in a medium bowl. Squeeze in juice from one lemon half and stir to dissolve sugar. Add mustard and sour cream and stir to combine. Season with salt and pepper.
Place arugula, apple, and pecans in a large bowl. Add a big squeeze of lemon and a drizzle of olive oil and toss to coat. Season with salt and pepper.
Fluff couscous with a fork, then season with salt and pepper. Divide couscous between plates, then top with salmon. Drizzle with sauce. Serve with salad on the side.
