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!
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.
vegetable stock powder
chermoula spice blend(ContainsSulphites)
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
walnuts(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)
vinegar (balsamic or white wine)
• Boil the kettle. • In a medium heatproof 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 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 second medium bowl. Season to taste. Add mixed leaves, tomato and walnuts. Toss to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Divide chermoula couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad.