IN THE KIT
12 ozwild salmon
2 ozveggie stock
1 ozcream cheese
8 oztomato sauce
1 ozsundried tomatoes
2 ozfresh oregano
1 ozgarlic/shallot blend
Salt & pepper
1 tablespoon of butter
Kitchen Items Needed
Medium nonstick skillet with lid
Microplane or grater
½ cup of water for every 2 portions
Pick & finely chop 1 teaspoon oregano leaves;
Pat salmon very dry & season all over with salt & pepper.
Heat a small drizzle of oil in a medium saucepan over medium-high. Add couscous & cook, stirring, until golden brown, 3–4 minutes. Stir in 1½ cups water & 1 teaspoon salt. Cover & bring to a boil. Reduce heat to low; cook until couscous is al dente & water is evaporated, 10–12 minutes. Cover to keep warm.
Heat 1 tablespoon oil in medium nonstick skillet over medium-high. Add salmon & cook until well browned, 2–3 minutes per side. If you would like your salmon cooked more, sear for 4-5 minutes per side. Transfer to a plate.
To skillet, add garlic/shallot blend & butter; cook, stirring, until fragrant. Add tomato sauce & stock; bring to a simmer. Reduce heat to medium-low. Add sundried tomatoes, cream cheese, half of the parmesan, 2/3 of oregano. Cook, stirring, until cheese melts. Season to taste with salt & pepper. Return salmon to skillet and cover to keep warm.
Lay spinach on top of couscous & cover; allow to wilt, about 2 minutes. Fluff with a fork & mix to evenly distribute spinach.
Spoon pilaf onto plates. Serve salmon alongside tomato sauce spooned over the top. Garnish with remaining parmesan. Enjoy!