Double Chermoula Pan-Seared Salmon
with Pearl Couscous & Lemon Yoghurt
It’s fish tonight and on the menu we have luxurious salmon, seared, spiced and smothered with a zappy lemon yoghurt. Let’s not stop there though, a nutty apple salad and fluffy couscous elevate the dish with flavour and nutrition. You'll want your salmon like this for every meal!
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 sachet
vegetable stock powder
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1
apple
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
Greek-Style Yoghurt
(Contains Milk; )
2 packet
Salmon
(Contains fish; )
1 sachet
Chermoula Spice Blend
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan. Stir through vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, thinly slice apple. Zest lemon to get a pinch, then slice into wedges. Roughly chop roasted almonds. Pat salmon dry. • In a small bowl, combine a squeeze of lemon juice, lemon zest and Greek-style yoghurt. Season with salt and pepper and mix to combine. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add salmon and toss to coat.
• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin-side down, to the pan and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. • Remove pan from heat and add the honey, tossing salmon to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook salmon in batches if your pan is getting crowded.
• In a medium bowl, combine mixed salad leaves, apple, roasted almonds, a drizzle of white wine vinegar and olive oil. Season. • Divide Israeli couscous and apple salad between bowls and top with Chermoula pan-seared salmon. • Serve with lemon yoghurt. Enjoy!