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.
Always refer to the product label for the most accurate ingredient and allergen information.
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.