Seared Salmon & Lemon Pepper Couscous

Name: Seared Salmon & Lemon Pepper Couscous with Walnut Salad & Dijon Yoghurt
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; ¾ cup boiling water; 1 sachet lemon pepper seasoning; 1 packet couscous; 1 tomato; 1 packet Dijon mustard; 1 packet Greek-style yoghurt; 1 packet salmon; drizzle vinegar (balsamic or white wine); ½ tsp honey; 1 bag mixed salad leaves; 1 packet walnuts

with Walnut Salad & Dijon Yoghurt

4.4

(645)

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The addition of lemon pepper seasoning to a fluffy light couscous makes this the perfect side for a rich and robust piece of salmon. Add a dollop of Dijon yoghurt for creaminess and tang and serve with a sweet and peppery salad.

Tags:

Over 30g protein

Allergens:

Gluten

•Wheat

•Milk

•Fish

•Walnut

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 sachet

lemon pepper seasoning

1 packet

couscous

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

1

tomato

1 packet

Dijon mustard

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

salmon

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

1 bag

mixed salad leaves

1 packet

walnuts

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

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

vinegar (balsamic or white wine)

½ tsp

honey

Nutritional Values

Energy (kJ)2810 kJ

Fat36.3 g

of which saturates6.1 g

Carbohydrate44.8 g

of which sugars8.1 g

Protein40 g

Sodium540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people), couscous, lemon pepper seasoning and a pinch of salt. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

2

• While the couscous is cooking, roughly chop tomato. • 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!

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel (this helps the salmon crisp up in the pan!), then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, in a second medium bowl, combine the vinegar, the honey and a good drizzle of olive oil. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.