Salmon over Zesty Fragrant Couscous
with African-inspired spices & lamb's lettuce
The salmon skin makes this fillet extra tasty! We've left it on as it adds more flavour and is a fantastic source of healthy omega-3 fatty acids.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Salmon fillet
(Contains Fish)
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
½ piece
Red onion
1 piece
Carrot
20 g
Lamb's lettuce
½ sachet(s)
African-inspired spice mix
½ piece
Easy peel orange
5 g
Dill, mint & flat leaf parsley
1.5 teaspoon
Ground paprika
Not included in your delivery
30 milliliters
Water
1 tablespoon
Honey [or plant-based alternative]
100 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock in a pot or saucepan. Take the pan off the heat and add the couscous, then cover and allow to stand for 10 minutes. Fluff through the couscous with a fork. Meanwhile, chop the onion into half rings and slice the carrot.
Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Add the carrot and the water (see pantry for amount). Cover with the lid and allow to stew for 5 minutes. Remove the lid and stir in the paprika, then fry for 3 minutes. Season to taste with salt and pepper.
Melt a knob of butter in a frying pan over medium-high heat. Fry the onion with the salmon on its skin for 2 - 3 minutes. Meanwhile, in a small bowl combine the African-inspired spice mix with the honey. Flip the salmon, top with the honey mixture and fry for a further 1 - 2 minutes. Stir in 1 tbsp water per person and allow to reduce for 1 minute.
Remove the skin and the white pith from the orange, then dice the flesh. Finely chop the fresh herbs. Transfer the diced orange, fresh herbs and couscous to the carrots. Drizzle with extra virgin olive oil as preferred, then mix well and season to taste with salt and pepper.
In a small bowl, combine the mayonnaise with the white wine vinegar and 0.5 tbsp water per person. Season to taste with salt and pepper.
Serve the lamb's lettuce on deep plates, then top with the couscous and the salmon. Drizzle the rest of the honey and onion sauce from the pan over the couscous, then finish with the mayonnaise sauce.