Smokey Salmon & Roast Veggie Couscous
with Lemon Yoghurt Drizzle
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
- Wheat
- Gluten
Smokey, golden salmon meets sweet caramelised roasted vegetables on a bed of fluffy couscous. A zesty lemon yoghurt ties the whole thing together with a punch of freshness. Bold, vibrant and seriously good.
Ingredients
1
Capsicum
1
Carrot
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
2
Garlic
1
Greek-Style Yoghurt
(Contains: Milk)
1
Lemon
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1
Red Onion
1 packet
Rocket Leaves
1
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Slice red onion into wedges. Chop carrot, sweet potato and capsicum into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. • Zest lemon to get a pinch, then slice in half.
• In a large bowl, combine salmon, paprika spice blend (see ingredients), the brown sugar, a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is cooking, melt the butter in a medium saucepan over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and the chicken stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, rocket leaves and lemon zest and mix to combine. Season.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season.
• Slice the smokey salmon. Divide the roast veggie couscous between plates and top with the salmon, spooning any resting juices over the salmon. • Drizzle with the lemon yoghurt and garnish with flaked almonds to serve. Enjoy!
