Blood Orange-Roasted Salmon

with Avocado, Pepitas & Israeli Couscous Salad

4 Servings

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From the Test Kitchen

From the outside, a blood orange looks similar to a typical orange. But inside, its pulp is a deep, beautiful maroon. The fruit gets its unique coloring from a special pigment that only develops at night, when temperatures are cooler. (This pigment also gives blood oranges their delicious, almost berry-like flavor.) In this dish, you’ll use blood orange zest, mixed with lime zest, to season the roasted salmon. Then you’ll garnish the fish with slices of fruit. As a side, you’ll make a tasty Israeli couscous salad featuring toasted pepitas (pumpkin seeds) and avocado.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

fresh

ingredients

16 oz Salmon
1¼ cups Israeli Couscous
½ cup Greek Yogurt
2 Carrots
2 Scallions
1 Avocado
1 Blood Orange
1 Lime
1 large bunch Parsley
1 bunch Mint
2 Tbsps Honey
¼ cup Pepitas
2 tsps Blood Orange-Salmon Spice Blend (Ground Cumin, Ground Coriander, Sweet Paprika & Sumac)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the parsley and mint off the stems. Thinly slice the parsley; keep the mint whole. Peel and thinly slice the carrots into rounds. Using a peeler, remove the rinds of the orange and lime, avoiding the white piths; mince the rinds to get 4 teaspoons of zest. Remove the remaining orange pith; thinly slice the orange into rounds. Quarter the lime. Peel, pit and dice the avocado; toss with the juice of 1 lime wedge. In a bowl, combine the yogurt and half the spice blend; season with salt and pepper.

2 Roast the salmon:

Season both sides of the salmon with salt, pepper and a drizzle of olive oil; sprinkle the skinless side with half the citrus zest. Transfer the seasoned salmon to a baking sheet, skin side down, and roast 17 to 19 minutes, or until cooked to your desired degree of doneness. Remove from the oven and transfer to a serving dish.

3 Cook the couscous:

While the salmon roasts, add the couscous to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside.

4 Toast the pepitas:

While the couscous cooks, heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas and toast, stirring constantly, 1 to 2 minutes, or until they begin to pop. Transfer to a bowl.

5 Cook the carrots:

In the same pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 5 minutes, or until slightly tender. Add the white bottoms of the scallions, remaining spice blend and ¼ cup of water; cook, stirring occasionally, 2 to 3 minutes, or until the carrots are completely tender. Season with salt and pepper to taste. Set aside.

6 Make the dressing & finish your dish:

In a small bowl, combine the honey, remaining citrus zest and the juice of the remaining lime wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. In a large bowl, combine the couscous, carrots, parsley, two-thirds of both the avocado and the pepitas and the dressing; season with salt and pepper to taste. In a medium bowl, combine the green tops of the scallions, mint and remaining avocado and pepitas. Drizzle with olive oil; season with salt and pepper. Garnish the roasted salmon with the scallion-mint-avocado pepitas mixture and sliced orange. Serve with the couscous salad and spiced yogurt on the side. Enjoy!

Tips from Home Chefs