Easy Seared Double Salmon & Chermoula Couscous

Name: Easy Seared Double Salmon & Chermoula Couscous with Walnut Salad & Dijon Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 1 packet couscous; ¼ sachet chermoula spice blend; 1 packet walnuts; ½ tsp honey; 1 bag mixed salad leaves; ½ sachet vegetable stock powder; 2 packet salmon; ¾ cup boiling water; 1 tomato; 1 packet Dijon mustard; 1 packet Greek-style yoghurt; 3 tsp vinegar (balsamic or white wine)

with Walnut Salad & Dijon Yoghurt

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Bursting with paprika and cumin, and a touch of turmeric and coriander, our chermoula spice blend works a treat with seafood. Add a dollop of Dijon yoghurt for creaminess and tang, and serve with a sweet and peppery salad to balance out the salmon's lovely richness. Don't forget the walnuts - they turn the dish into a textural treat!

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•Walnut

•Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

¼ sachet

chermoula spice blend

(May be present: Soy.)

1 packet

walnuts

(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

1 bag

mixed salad leaves

½ sachet

vegetable stock powder

2 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

tomato

1 packet

Dijon mustard

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

½ tsp

honey

¾ cup

boiling water

3 tsp

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)4223 kJ

Fat63 g

of which saturates11.8 g

Carbohydrate41.9 g

of which sugars7.9 g

Protein68.2 g

Sodium539 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • In a medium bowl, combine couscous, vegetable stock powder (see ingredients) and chermoula spice blend (see ingredients). • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

• While couscous is cooking, roughly chop tomato and 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!

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Pat salmon dry with paper towel, 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, honey and a good drizzle of olive oil in a medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

TIP: Cook in batches if your pan is getting crowded.