Spicy Salmon & Orange Relish with Salsa Verde Couscous

Spicy Salmon & Orange Relish

with Salsa Verde Couscous

Group Created with Sketch. 30 min
WW™ Approved Diabetes Friendly Mediterranean Diet i
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Recipe only available for Friday delivery.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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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.

To learn more about WW and SmartPoints® visit ww.com

15 green SmartPoints®

8 blue SmartPoints®

8 purple SmartPoints®

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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ingredients
Spicy Salmon & Orange Relish with Salsa Verde Couscous
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Yellow Couscous
  • 1 Zucchini
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Navel Orange
  • ⅓ cup Salsa Verde
  • ½ oz Sweet Piquante Peppers
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients & make the relish:
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, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel and medium dice the orange. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the couscous:
2 Cook the couscous:

Meanwhile, in a medium pot, combine the couscous, a big pinch of salt, 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. 

Cook the vegetables & finish the couscous:
3 Cook the vegetables & finish the couscous:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to the pot of cooked couscous; stir in the salsa verde. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

* An instant-read thermometer should register 145°F.

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Season on both sides with salt, 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 and 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 finished couscous topped with the cooked fish and relish. Enjoy! 

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Prepare the ingredients & make the relish:
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, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel and medium dice the orange. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the couscous:

Meanwhile, in a medium pot, combine the couscous, a big pinch of salt, 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. 

Cook the couscous:
Cook the vegetables & finish the couscous:
3 Cook the vegetables & finish the couscous:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon 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 and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to the pot of cooked couscous; stir in the salsa verde. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

* An instant-read thermometer should register 145°F.

4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Season on both sides with salt, 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 and 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 finished couscous topped with the cooked fish and relish. Enjoy! 

Cook the fish & serve your dish: