Bronzed Salmon with Orange Marmalade  & Israeli Couscous

Bronzed Salmon with Orange Marmalade

& Israeli Couscous

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Myra’s Bronzed Salmon with Orange Marmalade and Israeli Couscous is the proud winner of our Mother’s Day Recipe Contest! The recipe, submitted by Myra’s daughter Lyla, hits all the right sweet, sour, and spicy notes. Myra pats the salmon with a mix of Cajun spices and brown sugar, then sears the salmon in a skillet, caramelizing the sugar and giving the salmon its “bronzed” character.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Bronzed Salmon with Orange Marmalade  & Israeli Couscous
Title
  • 1 clove Garlic
  • 1 Onion
  • 1 Lime
  • 6 oz Romano Beans
  • ¾ cup Israeli Couscous
  • 1 cup Chicken Broth
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Cajun Seasoning
  • 2 Salmon Fillets
  • ¼ cup Orange Marmalade
  • 1 sprig Opal Basil
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. With a knife or vegetable peeler, remove the green peel from the lime. Finely chop the peel to make lime zest. (You can also use a citrus grater to do this.) Peel and small dice the onion. Trim off the stems of the romano beans and cut them into 1-inch lengths on an angle.
Cook the vegetables & couscous:
2 Cook the vegetables & couscous:
In a medium pot, heat some olive oil on medium-high until hot. Add the onion, garlic, and romano beans. Season with salt and pepper. Cook 3 to 4 minutes, or until completely softened. Add the Israeli couscous and stir to toast it for about 1 minute. Stir in the chicken broth and ½ cup of water. Allow the mixture to come to a boil on high. Cover, reduce the heat to low, and simmer 9 to 12 minutes, or until the liquid is absorbed and the couscous is cooked through, stirring occasionally. Season with salt and pepper to taste.
Cook the salmon:
3 Cook the salmon:
While the couscous simmers, stir together the brown sugar and the Cajun seasoning in a small bowl. Sprinkle the Cajun seasoning mixture on the nonskin side of the salmon. In a large pan, heat a little oil on medium until hot. Add the salmon to the hot pan skin side down. Cook 4 to 6 minutes on each side, or until it reaches your desired doneness. Meanwhile, stir together the lime juice, lime zest, and marmalade in a small bowl.
Plate your dish:
4 Plate your dish:
Divide the finished Israeli couscous and romano beans between 2 plates. Top each with a piece of salmon. Spoon the marmalade mixture over the top of each piece of salmon while it’s still hot. Garnish with the opal basil. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. With a knife or vegetable peeler, remove the green peel from the lime. Finely chop the peel to make lime zest. (You can also use a citrus grater to do this.) Peel and small dice the onion. Trim off the stems of the romano beans and cut them into 1-inch lengths on an angle.
2 Cook the vegetables & couscous:
In a medium pot, heat some olive oil on medium-high until hot. Add the onion, garlic, and romano beans. Season with salt and pepper. Cook 3 to 4 minutes, or until completely softened. Add the Israeli couscous and stir to toast it for about 1 minute. Stir in the chicken broth and ½ cup of water. Allow the mixture to come to a boil on high. Cover, reduce the heat to low, and simmer 9 to 12 minutes, or until the liquid is absorbed and the couscous is cooked through, stirring occasionally. Season with salt and pepper to taste.
Cook the vegetables & couscous:
Cook the salmon:
3 Cook the salmon:
While the couscous simmers, stir together the brown sugar and the Cajun seasoning in a small bowl. Sprinkle the Cajun seasoning mixture on the nonskin side of the salmon. In a large pan, heat a little oil on medium until hot. Add the salmon to the hot pan skin side down. Cook 4 to 6 minutes on each side, or until it reaches your desired doneness. Meanwhile, stir together the lime juice, lime zest, and marmalade in a small bowl.
4 Plate your dish:
Divide the finished Israeli couscous and romano beans between 2 plates. Top each with a piece of salmon. Spoon the marmalade mixture over the top of each piece of salmon while it’s still hot. Garnish with the opal basil. Enjoy!
Plate your dish:
Browse Steps
1 of 4