Pan-fried Salmon
with Spiced Couscous & Dijon Yoghurt
- Celery
- Gluten
- Wheat
- Milk
- Walnut
- Fish
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Crustaceans
- Fish
- Molluscs
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Dijon Mustard
1 packet
Walnuts
(Contains: Walnut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
1
Apple
1 sachet
Chermoula Spice Blend
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Mixed Salad Leaves
Cooking Steps
Add the water (for the couscous) to a medium saucepan and crumble in the vegetable stock cube (check ingredients list for amount). Bring to the boil. Add in the couscous, the chermoula spice blend (use suggested amount) and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork.
Finely slice the green apple. In a small bowl, combine the Dijon mustard and Greek yoghurt. Season with to taste with salt and pepper and mix to combine. TIP: Add as little or as much Dijon mustard as you like depending on your taste preference!
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing regularly, for 3-4 minutes or until golden. Remove from the pan and set aside.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the salmon with salt and pepper on both sides. Once the pan is hot, add the salmon, skin side down, and cook for 3-4 minutes on each side, or until cooked through.
In a medium bowl, combine the white wine vinegar, honey and a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, apple and walnuts to the dressing and toss to dress just before serving.
Divide the chermoula spiced couscous between plates then top with the salmon. Drizzle over the Dijon yoghurt and serve with the salad on the side. Enjoy!
