Take a walk on the wild side with this spin on summer salmon. A bold dukkah crust, apricot studded couscous and a 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.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Chicken Broth Concentrate
Dukkah Spice(ContainsTree Nut/Noix, Sesame/Sésame)
Before starting, preheat the oven to 450°F and wash and dry all produce. Slice the zucchini into 1/2-inch rounds. Pat the salmon dry with paper towels. Season salmon all over with the dukkah spice. Transfer the salmon to one half of a parchment-lined baking sheet. Add the zucchini to the other half and toss with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Roast salmon and zucchini in the middle of the oven, until cooked through,15-16 min.** (NOTE: for 4ppl use two baking sheets and roast in middle and top of the oven)
While the salmon and zucchini bake, finely chop the dill. Roughly chop the apricots. Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges. Peel, then mince the garlic.
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 4ppl) then the broth concentrate. Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.
Stir together the yogurt, half the dill, 1 tbsp lemon juice, 1/4 tsp garlic, 1 tsp lemon zest and 1/4 tsp sugar (dbl all for 4ppl) in a small bowl.
Fluff couscous with a fork, stir in remaining dill and 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Divide couscous between bowls and top with salmon and zucchini. Drizzle over the lemon yogurt.