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Dukkah-Crusted Salmon
with Veggie Medley and Cranberry Couscous
Take a walk on the wild side with this spiced-up salmon. A bold dukkah crust, cranberry-studded couscous and citrus yogurt elevate this well-loved fish to new levels.
Ingredients: Salmon fillets • Sweet bell pepper • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Yellow onion • Dried cranberries (cranberries, sugar, sunflower oil) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Dukkah spice blend (spices, sesame seed, salt, chickpea flour, sugar (maltodextrin, sugar), canola oil, silicon dioxide) (sesame) • Dill.
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 Salmon)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Lemon
6 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Dukkah Spice
(Contains Sesame May contain Mustard, Milk, Sesame, Tree nuts, Peanuts, Wheat, Soy, Triticale, Sulphites)
1 unit(s)
Sweet Bell Pepper
7 g
Dill
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
56 g
Onion, sliced
113 g
Baby Tomatoes
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve tomatoes.
- Core, then cut pepper into 1/2-inch pieces.
- Pat salmon dry with paper towels. Season all over with salt and Dukkah Spice.
- Arrange salmon on one side of a parchment-lined baking sheet, skin-sides down. Drizzle 1/2 tbsp oil over each fillet.
- Add peppers, onions, tomatoes and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until veggies are tender and salmon is cooked through, 15-16 min.**
- Meanwhile, finely chop dill.
- 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.
- Stir together couscous, 1 tsp (2 tsp) garlic puree, 1/4 tsp (1/2 tsp) salt and cranberries in a large bowl.
- Stir in 2/3 cup (1 1/3 cups) boiling water, then broth concentrate and 1 tbsp (2 tbsp) butter.
- Cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.
- Meanwhile, stir together yogurt sauce, half the dill, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) garlic puree, 1 tsp (2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar in a small bowl.
- Fluff couscous with a fork. Add remaining dill and 1 tbsp (2 tbsp) oil. 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.
