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Dukkah-Crusted Salmon
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Dukkah-Crusted Salmon

Dukkah-Crusted Salmon

with Apricot Couscous and Zucchini

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.

Tags:
Quick Prep
Quick
Allergens:
Seafood/Fruit de Mer
Fish
Wheat
Sulphites
Milk
Tree nuts
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

1 unit

Chicken Broth Concentrate

½ cup

Couscous

(Contains Wheat)

1 unit

Lemon

56 g

Dried Apricots

(Contains Sulphites)

100 g

Greek Yogurt

(Contains Milk)

1 tbsp

Dukkah Spice

(Contains Tree nuts, Sesame)

400 g

Zucchini

7 g

Dill

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Energy (kJ)3096 kJ
Calories740 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate72 g
Sugar22 g
Dietary Fiber9 g
Protein44 g
Cholesterol75 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Zester
Kettle
Large Bowl
Measuring Cups
Small Bowl

Instructions

Roast salmon and zucchini
1

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.)

Finish prep
2

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.

Cook couscous
3

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.

Make lemon yogurt
4

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.

Finish and serve
5

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.