Pan-Seared Salmon
with Chermoula Couscous & Dijon Yoghurt
Tonight we're letting salmon shine by pairing it with a simple salad and spiced chermoula couscous. Chermoula is often paired with seafood as it’s big on earthy herby flavours, spice and zest. It's a winning combination!
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.
Ingredients
½ cube
vegetable stock
1 packet
couscous
(Contains Gluten, Wheat;)
¼ sachet
chermoula spice mix
(Contains Sulphites;)
1
apple
1 tub
Dijon mustard
½ packet
Greek-style yoghurt
(Contains Milk;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 bag
mixed salad leaves
Not included in your delivery
olive oil
¾ cup
water
3 tsp
vinegar (balsamic or white wine)
½ tsp
honey
Nutritional Values
Utensils
Instructions
In a medium saucepan, combine the water and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil. Add the couscous, chermoula spice blend (see ingredients) 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 with a fork and set aside, uncovered.
While the couscous is cooking, thinly slice the apple. In a small bowl, combine the Dijon mustard and Greek yoghurt (see ingredients). Season with salt and pepper and mix to combine.
TIP: Dijon mustard can be a strong flavour, feel free to use less if you prefer!
Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes on each side (depending on thickness).
TIP: Salmon can be served slightly blushing pink in the centre.
In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people. Season with salt and pepper. Add the mixed salad leaves, apple and walnuts to the dressing and toss to coat.
Divide the chermoula couscous between plates and top with the salmon. Drizzle with the Dijon yoghurt and serve with the salad.
