Seared Double Salmon & Chermoula Couscous
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Seared Double Salmon & Chermoula Couscous

Seared Double Salmon & Chermoula Couscous

with Walnut Salad & Dijon Yoghurt

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!

Tags:
Easy Prep
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

chermoula spice blend

1 packet

couscous

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

1

tomatoes

1 packet

Dijon mustard

1 packet

Greek-style yoghurt

(Contains Milk;)

2 packet

salmon

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

1 bag

mixed salad leaves

1 packet

walnuts

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

Not included in your delivery

1

olive oil

¾ cup

boiling water

drizzle

vinegar (balsamic or white wine)

½ tsp

honey

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Nutritional Values

Energy (kJ)4226 kJ
Fat62.2 g
of which saturates11.4 g
Carbohydrate43.5 g
of which sugars7.4 g
Protein68.1 g
Sodium597 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Add chermoula spice blend and cook until fragrant, 1 minute. • Add the boiling water, couscous 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
2

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

3
3

• 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, the honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.

TIP: Patting the salmon skin dry helps it crisp up in the pan! TIP: Cook salmon in batches for best results!

4
4

• Divide chermoula couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad. Enjoy!