Take a walk on the wild side with this different spin on salmon. A bold dukkah crust, veggie-studded couscous with little jewels of currants for sweetness and citrus yoghurt elevate this well-loved fish to new levels.
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
dukkah(ContainsSesameMay be presentGluten)
water (for the couscous)
water (for the yoghurt)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil over a medium-high heat. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up the couscous with a fork and set aside.
While the couscous is cooking, trim the green beans and cut into 2cm pieces. Thinly slice the zucchini into half-moons. Zest the lemon (see ingredients list) to get a good pinch, then juice to get 2 tsp for 2 people / 1 tbs for 4 people. Cut any remaining lemon into wedges. In a small bowl, combine the Greek yoghurt, water (for the yoghurt) and lemon juice. Season with a pinch of salt and pepper and mix well. TIP: Add more or less lemon juice if you like.
Pat the salmon dry with paper towel, then drizzle with a little olive oil. Spread the dukkah over a board or plate. Add the salmon to the dukkah and turn to coat. TIP: Gently press the dukkah into the salmon to help it stick! In a large frying pan, heat a good drizzle of olive oil over a medium heat. Add the salmon and cook until browned and just cooked through, 3-4 minutes each side. Transfer to a plate and cover with foil to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and zucchini and season with a little salt and pepper. Cook, tossing, until tender, 2-3 minutes.
Transfer the green beans and zucchini to the saucepan with the couscous. Add the salt, lemon zest and a pinch of pepper. Mix well to combine.
Divide the zesty veggie and currant couscous between plates and top with the dukkah-seared salmon. Drizzle with the lemon yoghurt. Serve with any remaining lemon wedges. TIP: For the low-calorie option, serve with 1/2 the couscous.