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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, skin-on
(Contains Fish, Seafood/Fruit de Mer)
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 Sesame)
160 g
Sweet Bell Pepper
7 g
Dill
1.25 tsp
Garlic Puree
56 g
Red Onion, sliced
113 g
Baby Tomatoes
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
2 tbsp
Oil*
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.
Arrange salmon on one side of a parchment-lined baking sheet, skin-side down. Add peppers, onions, tomatoes and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet. Season with salt and pepper, then toss to combine. Roast salmon and veggies in the middle of the oven until veggies are tender and salmon is cooked through, 15-16 min.**
Meanwhile, finely chop dill. Roughly chop dried 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, 1 tsp garlic puree, 1/4 tsp salt (dbl both for 4 ppl) and dried 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.
Meanwhile, 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 veggies. Dollop with lemon-dill yogurt. Squeeze a lemon wedge over top, if desired.
