Skip to main content

#Sun Basket Meal Bags Have Arrived

I am really enjoying the meal boxes that I have been getting over the past several weeks.  I love the fact that food in not wasted; they only give you what you need to make the number servings you are preparing, and the variety of options has been quite appealing.  Foodie Mama is a FAN!

This week, I tried Sun Basket.  (In previous weeks I tired Hello Fresh and Home Chef).  Sun Basket markets itself as more of an organic choice over the others.  All of the fish is wild caught and all of the produce is organic.  The two dishes I have tried so far have been ones I would definitely make again - or order again in my next Sun Basket Box!

Sun Basket also allows you to choose from any of the meals form any type (vegetarian, pescetarian, meat lovers, gluten free, low carb, etc) so I liked that versatility, also, you can select as little as 2 meals per week, whereas the others I have tried, the minimum was 3 per week.  One more plus was Sun Basket allows you to change your protein (eg:  scallops instead of shrimp) for a small up charge

The week's menu selections were all based on the Mediterranean Diet, dubbed one of the healthiest methods of eating.  My first meal I prepared was Salmon in Chraime Sauce with Mint Couscous and Lemon Yogurt.  Chraime, as I have learned, is a classic Moroccan dish of fish cooked in a velvety, fragrant tomato sauce, traditionally a Jewish dish served on the Sabbath.  This was very flavorful.  The chraime reminded me of mole somewhat, with its deep, mellow smokey flavor.

Salmon in Chraime Sauce with Mint Couscous (serves 2)


1/2 c  Couscous, uncooked
2 4 oz Wild Caught Salmon Fillets
1 Lemon
4 oz Greek Yogurt
2 oz Tomato Paste
2 t Chraime Spice Blend (sweet paprika, cinnamon, cumin, cayenne)
4 oz Crush Tomatoes
Fresh Mint, few sprigs
1/4 t Sumac


  1. Cook the Couscous - In a medium pot, bring 3/4 c water to a biol with 1 T butter.  Stir in couscous after boiling, remove from heat, cover and let stand until liquid is absorbed, about 6-8 minutes.
  2. Start the Salmon - Pat the salmon fillets dry with a paper towel.  Season generously with salt and pepper.  In a large frying pan over M-H heat, warm 1 T olive oil until hot but not smoking.  Add the salmon, skin side down, to the pan, and cook about 4-5 minutes.  Turn the fish and cook until opaque but not fully cooked, about 30 seconds.  Transfer salmon to a plate.
  3. Make the Lemon Yogurt - In a small bowl, stir together the yogurt, and the juice on 1/2 lemon.  Season to taste with salt and pepper.
  4. Make the Chraime Sauce and Finish the Salmon - In the pan used for the fish, add another 1-2 T olive oil.  Warm over M-H heat until hot but not smoking.  Stir in the tomato paste and the chraime spice blend.  Cook until fragrant, about 1 minute.  Add the crushed tomatoes and 1 C water.  Bring to a boil.  Reduce to a simmer and add back in the salmon, skin side up this time.  Cook until flesh is opaque and flaky, about 2-4 minutes.  Season to taste with salt and pepper. 
  5. Finish the Couscous - Strip the mint leaves from the stems, coarsely chp the leaves.  Gently stir the mint into the couscous.
  6. Plate and Serve - Transfer the couscous to individual plates and top with the salmon and the. chraime sauce.  Garnish with the lemon yogurt and sumac.  

Salmon in Chraime Sauce and Lemon Yogurt with Mint Couscous