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
Dried Apricots (Sulphites)(ContainsSulphites/Sulfite)
Dukkah Spice(ContainsTree Nut/Noix, Sesame/Sésame)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Slice the zucchini into 1/2-inch rounds. Pat the salmon dry with paper towels. Season salmon with salt, pepper and the Dukkah Spice. Transfer the salmon to one side of a parchment-lined baking sheet. Add the zucchini and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet. Season with salt and pepper, then toss to coat. Roast salmon and zucchini in the middle of the oven, until salmon is cooked through, 15-16 min.** (NOTE: For 4 ppl, use two baking sheets and roast in the middle and top of the oven.)
While the salmon and zucchini roast, finely chop the dill. Roughly chop the apricots. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate the garlic.
Bring a kettle of water to a boil. Add couscous and apricots to a large bowl. Stir in 2/3 cup boiling water (dbl for 4 ppl) and 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 4 ppl) in a small bowl. Season with salt and pepper.
Fluff couscous with a fork, then stir in remaining dill and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Divide couscous between plates and top with salmon and zucchini. Dollop the lemon yogurt over top.