Seared Salmon & Lemon Pepper Couscous
with Walnut Salad & Dijon Yoghurt
The addition of lemon pepper seasoning to a fluffy light couscous makes this the perfect side for a rich and robust piece of salmon. Add a dollop of Dijon yoghurt for creaminess and tang and serve with a sweet and peppery salad.
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 sachet
lemon pepper seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
1 packet
Dijon mustard
1 packet
Greek-style yoghurt
(Contains Milk;)
1 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
olive oil
¾ cup
boiling water
drizzle
vinegar (balsamic or white wine)
½ tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people), couscous, lemon pepper seasoning 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.
• While the couscous is cooking, roughly chop tomato. • 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 medium-high heat. • Pat salmon dry with paper towel (this helps the salmon crisp up in the pan!), then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, in a second medium bowl, combine the vinegar, the honey and a good drizzle of olive oil. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.
• Divide lemon pepper couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad. Enjoy!