Spicy Salmon & Orange Relish with Salsa Verde Couscous

Spicy Salmon & Orange Relish with Salsa Verde Couscous
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

In this vibrant dish, salmon fillets are seasoned with a touch of crushed red pepper for a pleasant kick of heat—delightfully balanced by the sweet and tangy flavors of our fresh orange and pickled pepper relish served on top.


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  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 700

  • Total Fat 42g
    • Saturated Fat 8g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 390mg
  • Total Carbohydrate 45g
    • Dietary Fiber 5g
    • Total Sugars 10g
  • Protein 37g
  • Potassium 1190mg
Ingredients

Ingredients

  • zucchini
    1 (9-oz)
  • mini sweet peppers
    4 oz
  • garlic
    2 clove
  • sweet piquante peppers
    3
  • navel orange
    1
  • olive oil (divided)
    3 tsp
  • yellow couscous
    1/2 cup
  • water
    3/4 cup
  • salsa verde (tomatillo salsa)
    1/3 cup
  • skin-on salmon filet
    10 oz
  • crushed red pepper flakes
    1/4 tsp
  • salt and pepper to taste (optional; added salt is not included in Nutrition Facts information)
    1 pinch
Directions

Directions

  1. Prepare the ingredients & make the relish. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel and medium dice the orange. In a bowl, combine the diced orange, chopped piquante peppers, and a 1/2 tsp of olive oil; season with salt (optional) and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    <strong>Prepare the ingredients &amp; make the relish.</strong> Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice into rings. Peel and roughly chop&nbsp;2 cloves of&nbsp;garlic. Roughly chop the piquante&nbsp;peppers. Peel and medium dice the orange. In a bowl, combine the diced orange, chopped piquante peppers,&nbsp;and a 1/2 tsp of olive oil; season with salt (optional) and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
  2. Cook the couscous. Meanwhile, in a medium pot, combine the couscous, a big pinch of salt (optional), and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

    <strong>Cook the couscous.</strong> Meanwhile, in a medium pot, combine the couscous, a big pinch of salt (optional), and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
  3. Cook the vegetables & finish the couscous. Meanwhile, in a medium pan (nonstick, if you have one), heat a 1/2 tsp of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced sweet peppers and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked couscous; stir in the salsa verde. Taste, then season with salt (optional) and pepper if desired. Wipe out the pan. 

    <strong>Cook the vegetables &amp; finish the couscous.</strong> Meanwhile, in a medium pan (nonstick, if you have one), heat a 1/2 tsp of olive oil on medium-high until hot. Add the sliced zucchini&nbsp;in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the&nbsp;sliced sweet peppers&nbsp;and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked couscous;&nbsp;stir in the salsa verde. Taste, then season with salt (optional) and pepper if desired. Wipe out the pan.&nbsp;
  4. Cook the salmon & serve your dish. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season on both sides with salt (optional), pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked salmon over the finished couscous. Garnish with the relish. Enjoy!

    <strong>Cook the salmon &amp; serve your dish.</strong> Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season on both sides with salt (optional), pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.&nbsp;In the same pan, heat&nbsp;2 teaspoons of olive oil&nbsp;on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked salmon over the finished&nbsp;couscous. Garnish with the&nbsp;relish. Enjoy!
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