Chermoula Pan-Seared Salmon
with Pearl Couscous & Lemon Yoghurt- Gluten
- Almond
- Milk
- Fish
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!*
Ingredients
1 sachet
vegetable stock powder
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1
apple
½
lemon
1 packet
roasted almonds
(Contains: Almond; )
½ packet
Greek-Style Yoghurt
(Contains: Milk; )
1 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 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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!
• In a medium bowl, combine mixed salad leaves, apple, roasted almonds, a drizzle of white wine vinegar and olive oil. Season. • Divide pearl couscous and apple salad between bowls and top with chermoula pan-seared salmon. • Serve with lemon yoghurt. Enjoy!
