Easy 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!
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.
Ingredients
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
¼ sachet
chermoula spice blend
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 bag
mixed salad leaves
½ sachet
vegetable stock powder
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
tomato
1 packet
Dijon mustard
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
½ tsp
honey
¾ cup
boiling water
3 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • In a medium bowl, combine couscous, vegetable stock powder (see ingredients) and chermoula spice blend (see ingredients). • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• While couscous is cooking, roughly chop tomato and 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!
• In a large frying pan, heat a drizzle of olive oil over a 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, honey and a good drizzle of olive oil in a 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 in batches if your pan is getting crowded.
• Divide chermoula couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad.