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Honey Salmon with Snappy Couscous

Couscous is our weekday jam!  This teeny tiny pasta cooks in mere seconds.  We’ve added some veg and topped it with a sweet curry glazed salmon, taking your weeknight dinner to the next level.

Just under 15 minutes
2 Hot-tips
Couscous is a wee little pasta made of semolina flour and if you’re not cooking it on weeknights you’re missing out. It cooks in seconds and offers a blank canvas for any culinary creation. In this recipe, we amp up the couscous with pickled peppers, pistachios, and crunchy snap peas. We pair it with gorgeous filets of wild salmon, coated in curry, and sauteed in a sticky sweet glaze. We hope our creative combination of flavors and textures in this dish will inspire you to see what you can create with couscous in your kitchen.

must-have

mushrooms
a variety of chanterelles, buttons, enokis, creminis...etc.
white rice
2 mugs full quick cook (parboiled)
garlic
2 cloves
tomato paste
3 tbsp
smoked paprika
1 ½ tbsp
mustard
1 tbsp
fresh parsley
a palmful

staples

salt
butter
3 tbsp
heavy cream
1 1/2 cups

totally optional

Preparation

Start the rice
Grab your extra large pan and place it over high heat. Then grab your medium pot and place it over high heat. Add two mugs full of hot water to the pot, along with two mugs full of brown rice, and a pinch of salt. Bring it to a boil, then turn down to medium and cover.
Chop chop
Rough chop your mushrooms, keep it rustic. Add mushrooms to the extra large pan, we are leaving the pan dry for now.
Make the garlic paste
Bust open your garlic with the side of your knife and peel. Salt the garlic and work together, chopping the garlic, using the abrasiveness of the salt to break down the garlic.
Perfect the sauce
Add your butter to the mushrooms. Then add garlic and tomato paste and stir. Now add your smoked paprika, allowing it to toast in the pan. Next add mustard and heavy cream and season with salt. Rough chop your parsley and set aside.
Plate it
It’s time to plate! Make a base with a pile of rice and top with heaping spoonfuls of the goulash with plenty of gravy. Garnish with a sprinkling of chopped parsley.
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