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Dukkah-Crusted Salmon
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Dukkah-Crusted Salmon

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.

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(s)

Vegetable Broth Concentrate

½ cup

Couscous

(Contains Wheat)

1 unit(s)

Lemon

90 mL

Yogurt Sauce

(Contains Milk)

1 tbsp

Dukkah Spice

(Contains Sesame)

1 unit(s)

Sweet Bell Pepper

7 g

Dill

1.25 tsp

Garlic Puree

56 g

Onion, sliced

113 g

Baby Tomatoes

¼ cup

Dried Cranberries

Not included in your delivery

2.5 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

Calories790 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate68 g
Sugar22 g
Dietary Fiber9 g
Protein36 g
Cholesterol105 mg
Sodium1130 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium200 mg
Iron2.75 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 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. 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.**

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 (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.

Make lemon-dill yogurt
5

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.

Finish and serve
6

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.