Dukkah-Crusted Salmon & Yoghurt
with Veggie-Loaded Currant Couscous
You can truly throw just about anything into a couscous and watch the magic happen, but we’re putting on a real show tonight with a blushing slice of salmon, crusted in dukkah. Make sure not to miss our hidden trick with the currants (psst, they’re tossed in the couscous), they’re the closing act to go alongside the salmon.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
green beans
1
carrot
3 clove
garlic
1 packet
salmon
(Contains fish; )
1 sachet
dukkah
(Contains Sesame; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. Grate the carrot. Finely chop garlic. • Pat salmon dry with paper towel. • In a medium bowl, combine salmon, dukkah, a drizzle of olive oil and a pinch of salt.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. • Cook green beans and carrot until tender, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute.
• Add chicken-style stock powder, currants and the water, then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to a plate and cover to keep warm.
• To the saucepan with the couscous, add baby spinach leaves and a drizzle of white wine vinegar. Season to taste. • Divide veggie-loaded currant couscous between plates. Top with dukkah-crusted salmon • Dollop with garlic yoghurt to serve. Enjoy!