Seared Salmon & Capsicum-Kale Couscous
with Lemon-Butter & Garlic Yoghurt
Tender and tasty salmon pairs so perfectly with a fluffy bedding of our favourite grain - couscous! With the additions of the finest green veg around (kale and capsicum to be precise), all you need to finish this one off is some slivered almonds, lemon-butter sauce and a dollop of garlic yoghurt!
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
zucchini
1
capsicum
1 bag
kale
½
lemon
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
40 g
butter
(Contains Milk;)
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • Remove tray from oven, add kale and gently toss to combine. Return tray to oven and roast until tender, 10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl, then allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• In a medium saucepan, combine the water and vegetable stock powder, then bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with fork. Add a pinch of pepper and set aside.
• While couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly browned with a nutty aroma, 3-4 minutes. • Remove from heat, then immediately pour butter into a second small heatproof bowl. • Add a good squeeze of lemon juice and the honey. Season, then stir to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel, then season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Stir roasted veggies and slivered almonds through couscous. • Divide capsicum-kale couscous between bowls. Top with salmon. • Drizzle lemon-butter sauce over salmon. Dollop over the garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!