Pan-Seared Salmon
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Pan-Seared Salmon

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!

Tags:
Quick
Allergens:
Gluten
Wheat
Milk
Walnut
Fish

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

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, 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

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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

Instructions

Make the couscous
1

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.

Get prepped
2

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!

Toast the walnuts
3

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.

Cook the salmon
4

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).

Make the salad
5

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.

Serve up
6

Divide the chermoula couscous between plates and top with the salmon. Drizzle with the Dijon yoghurt and serve the salad on the side.

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