Speedy Chipotle-Tahini Double Salmon
with pearled couscous & roasted broccoli
Inspired by the cuisines of northern Africa and the Middle East, this delectable salmon bowl is loaded with bold flavours. Smoky-sweet chipotle-tahini sauce is drizzled over perfectly roasted salmon, veggies and buttery pearled couscous.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Pearl Couscous
(Contains: Wheat May contain traces of: Soy, Gluten)
4 g
Garlic Salt
(May contain traces of: Soy, Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Sesame, Peanuts)
227 g
Broccoli
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May contain traces of: Gluten, Milk, Sulphites, Wheat, Mustard, Crustaceans, Egg, Fish)
1 unit(s)
Lemon
2 tbsp
Chipotle Sauce
(Contains: Soy, Egg, Milk, Mustard May contain traces of: Soy, Gluten, Milk, Sulphites, Wheat, Tree nuts, Mustard, Sesame, Crustaceans, Egg, Fish)
1 unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Oil*
1 tbsp
Butter*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut broccoli into 1-inch pieces.
- Zest, then juice lemon.
- Pat salmon dry with paper towels.
- To one side of a parchment-lined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with two-thirds of the garlic salt and pepper, then toss to coat.
- On the other side of the baking sheet, arrange salmon, skin-side down. Drizzle with 1 tbsp (2 tbsp) oil, then season with remaining garlic salt and pepper.
- Roast on the middle rack of the oven for 10-12 min, tossing broccoli halfway through, until broccoli is tender and salmon is cooked through.**
- Meanwhile, add couscous to the boiling water. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Add 1 tbsp (2 tbsp) butter, lemon zest and half the lemon juice. Season with salt and pepper, then stir to combine.
- To a small bowl, add chipotle sauce, honey, tahini, remaining lemon juice and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.*
- Divide pearled couscous between bowls. Top with broccoli and salmon. Drizzle chipotle-tahini sauce overtop.
- Enjoy!
