Double Seared Salmon & Lemon Pepper Couscous
with Walnut Salad & Dijon Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dijon Mustard
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
560 g
Salmon
1 packet
Walnuts
(Contains: Walnut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
1 packet
Snacking Tomatoes
1
Cucumber
Cooking Steps
• Boil the kettle. In a medium saucepan, combine the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), couscous, lemon pepper seasoning and a pinch of salt and bring to the boil. Stir to combine. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop tomato. Set aside. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste.
TIP: Dijon mustard is quite strong in flavour, feel free to use less!
If you've doubled salmon, prepare salmon as above. Cook salmon in batches for best result.
----------CCM TEXT---------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel (this helps the salmon crisp up in the pan!), then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine the vinegar, the honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.
TIP: Cook salmon in batches for best results.
• Divide lemon pepper couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad. Enjoy!
