Pan-Seared Salmon

Name: Pan-Seared Salmon with Chermoula Couscous & Dijon Yoghurt
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: Olive Oil; ¾ cup water; ½ cube vegetable stock; 1 packet couscous; ¼ sachet chermoula spice blend; 1 apple; 1 tub Dijon mustard; ½ packet Greek-style yoghurt; 1 packet walnuts; 1 packet salmon; 3 tsp vinegar (balsamic or white wine); ½ tsp honey; 1 bag mixed salad leaves

with Chermoula Couscous & Dijon Yoghurt

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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!

Allergens:

Gluten

•Wheat

•Milk

•Walnut

•Fish

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

½ cube

vegetable stock

1 packet

couscous

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

¼ sachet

chermoula spice blend

(May be present: Soy.)

apple

1 tub

Dijon mustard

½ packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

walnuts

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

1 packet

salmon

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

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

per serving

Energy (kJ)2888 kJ

Fat38.4 g

of which saturates7.3 g

Carbohydrate45.2 g

of which sugars11.2 g

Protein39.1 g

Sodium494 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

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 (1 tsp for 2 people / 2 tsp for 4 people) 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 large 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).

In a medium bowl, combine the vinegar, honey and a drizze of olive oil. Season with salt and pepper. Add the mixed salad leaves, apple and walnuts to the dressing and toss to coat.