Protein Swap | Blackened Salmon over Pearl Couscous
with Cherry Tomatoes, Broccoli & Lemon Mayo
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
Supper will go swimmingly from start to finish with this ultra-speedy fish recipe. Flaky salmon are the fillets of choice, adorned with our Smoky Cajun spice mix to give them a distinctive blackened aroma as they come out of the pan. Rest them gently over multicoloured pearl couscous alongside sautéed broccoli florets and sweet, slightly softened cherry tomatoes. A blend of lemon and mayo is a cool counterpoint for this smoky Southern feast.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 140g Cherry tomatoes
- 200g Broccoli florets
- 1 Lemon
- 60ml Mayonnaise
- 165g Multicoloured pearl couscous
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Eggs, Mustard, Salmon, Wheat
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
6 g
Sodium
230 mg
Total Carb
78 g
Sugars
6 g
Protein
41 g
Fibre
8 g
Preparation
Boil the couscous
Juice the lemon. Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent clumping; season with ½ the lemon juice and S&P.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and the tomatoes. Sauté, 2 to 3 min., until the water has evaporated, the broccoli is tender and the tomatoes have burst; season with ½ the spices and S&P.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the lemon mayo
Meanwhile, in a small bowl, combine the mayo, and remaining lemon juice and spices.
Plate your dish
Divide the couscous between your plates. Top with the salmon and vegetables. Drizzle with ½ the lemon mayo. Serve the remaining lemon mayo on the side. Bon appétit!
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We've partnered with The Bicycle Thief, the east coast's most iconic restaurant to bring Good-er meals to more tables across Canada. Until March 16th, every exclusive The Bicycle Thief recipe added to your weekly Goodfood box is a chance to win a trip for 2 to Halifax and a dinner at the restaurant. Scan the QR code above to learn more!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
