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Dukkah-Crusted Salmon
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Dukkah-Crusted Salmon

Dukkah-Crusted Salmon

with Veggie Medley and Sultana Couscous

20-MIN MEAL

Take a walk on the wild side with this spiced-up salmon. A bold dukkah crust, raisin-studded couscous and citrus yogurt elevate this well-loved fish to new levels.

Tags:
Quick
Allergens:
Salmon/Saumon
Wheat
Milk
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

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

1 unit

Vegetable Broth Concentrate

½ cup

Couscous

(Contains Wheat)

1 unit

Lemon

28 g

Sultana Raisins

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

Onion, sliced

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories750 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate65 g
Sugar19 g
Dietary Fiber6 g
Protein38 g
Cholesterol85 mg
Sodium900 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

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

Instructions

Start Prep
1

Before starting, preheat the oven to 450°F. 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.

Roast salmon and veggies
2

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 in the middle of the oven until veggies are tender and salmon is cooked through, 15-16 min.**

Finish prep
3

Meanwhile, finely chop dill. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook couscous
4

Bring a kettle of water to a boil. Stir together couscous, 1 tsp garlic puree, 1/4 tsp salt (dbl both for 4 ppl) and raisins in a large bowl. Stir in 2/3 cup boiling water (dbl for 4 ppl), then broth concentrate and 1 tbsp butter (dbl for 4 ppl). Cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.

Make lemon-dill yogurt
5

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.

Finish and serve
6

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.