Dukkah-Crusted Salmon
with Veggie Medley and Apricot Couscous
Take a walk on the wild side with this spiced-up salmon. A bold dukkah crust, apricot-studded couscous and citrus yogurt elevate this well-loved fish to new levels.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
1 unit
Vegetable Broth Concentrate
½ cup
Couscous
(Contains Wheat)
1 unit
Lemon
56 g
Dried Apricots
(Contains Sulphites)
100 mL
Greek Yogurt
(Contains Milk)
1 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
160 g
Sweet Bell Pepper
7 g
Dill
¼ tbsp
Garlic Puree
56 g
Red Onion, sliced
113 g
Baby Tomatoes
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Pat salmon dry with paper towels. Season salmon all over with salt and Dukkah Spice.
Transfer salmon to one side of a parchment-lined baking sheet. Add peppers, onions, tomatoes and 1 tbsp oil to the other side of the baking sheet. Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use two baking sheets, with 1 tbsp oil per sheet.) Roast salmon and veggies in the middle of the oven until veggies are tender and salmon is cooked through,15-16 min. (NOTE: For 4 ppl, roast in middle and top of the oven.)
While salmon and veggies roast, finely chop dill. Roughly chop apricots. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Bring a kettle of water to a boil. In a large bowl, stir together couscous and apricots. Stir in 2/3 cup boiling water (dbl for 4 ppl), then broth concentrate. Cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.
While couscous cooks, stir together yogurt, half the dill, 1 tbsp lemon juice, 1/4 tsp garlic puree, 1 tsp lemon zest and 1/4 tsp sugar (dbl all for 4 ppl) in a small bowl.
Fluff couscous with a fork. Add remaining dill and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Divide couscous between plates. Top with salmon and roasted veggies. Drizzle lemon-dill yogurt over top.
