Hello summer! This cooling salmon dish hits all the notes: The slow-poached salmon is meltingly tender, the tomato-basil pearl couscous adds herbal notes, while the citrusy punch of the pickled onions brings it all together. The best part? No need to heat up!
Nutritional facts
Protein
46g
Carbs
88g
Calories
720kcal
Fat
17g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Red Onion, Red Wine Vinegar, Old Bay Seasoning, Coriander, Sugar, Kosher Salt, Israeli Couscous, Basil, White Wine, Salmon, Canned Tomato
Contains fish, wheat.
Reviews
4.4
Based on 96 reviews
Jeffrey · 11/14/24
Georgia · 11/09/24
Donna · 11/07/24
Food is prepared days prior to packaging. Shipping protocols are not sufficient to ensure stable temperatures during transit.
Carl · 11/05/24
Damen · 11/05/24
Jeffrey · 11/01/24
Shadiyah · 10/30/24
This one of the best salmon meals I’ve ever had from Cook-Unity. It was just perfectly cooked, with no skin, and the couscous was a perfect accompaniment.
Sharon · 10/23/24
So good
Heather · 10/09/24
Terrific
Jeffrey · 09/30/24
Alicia · 09/29/24
Michael · 09/25/24
I'm on the fence about this dish (would give it 3.5 I think, but am rounding up). The salmon itself was perfectly cooked, and apparently poaching it really does cause it to remain moist. The tomato-basil on the couscous didn't seem like the right flavor choice, however, and I feel like maybe I would have preferred a citrus-based flavoring there. My picked onions were unfortunately not very thinly sliced, which detracted from their texture imo. Will likely get again however to see if my opinion goes up or down, but tentatively it IS on my get-again list.
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
