Chermoula Pan-Seared Salmon

Name: Chermoula Pan-Seared Salmon with Pearl Couscous & Lemon Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Powder; 1 packet Couscous; 1 packet Roasted almonds; 280 g Salmon; 1 apple; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend

with Pearl Couscous & Lemon Yoghurt

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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!

Allergens:

Wheat

•Gluten

•Almond

•Fish

•Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Powder

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Roasted almonds

(Contains: Almond; )

280 g

Salmon

(Contains: Fish; )

apple

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories669 kcal

Energy (kJ)2800 kJ

Fat32.2 g

of which saturates5.9 g

Carbohydrate49.9 g

of which sugars11 g

Dietary Fibre5.1 g

Protein40.7 g

Cholesterol1.1 mg

Sodium965 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!