Sticky Salmon with Lemon Dressing & Fresh Herbs

Name: Sticky Salmon with Lemon Dressing & Fresh Herbs over couscous with African-inspired spices & lamb's lettuce
Total time: 20 min
Yield: 2
Cuisine: North African
Ingredients: 2 piece Salmon fillet; 150 g Wholewheat couscous; 1 piece Red onion; 2 piece Carrot; 40 g Lamb's lettuce; 1 sachet(s) African-inspired spice mix; 10 g Dill, mint & flat leaf parsley; 3 teaspoon Ground paprika; ½ piece Lemon; 1 piece Persian cucumber; 60 milliliters Water; 2 tablespoon Honey [or plant-based alternative]; 200 milliliters Low sodium vegetable stock; ½ tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 2 tablespoon [Plant-based] mayonnaise; 1 teaspoon White wine vinegar; to taste Extra virgin olive oil

over couscous with African-inspired spices & lamb's lettuce

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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.

Allergens:

Vis

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Salmon fillet

(Contains: Vis)

75 g

Wholewheat couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)

½ piece

Red onion

1 piece

Carrot

20 g

Lamb's lettuce

½ sachet(s)

African-inspired spice mix

5 g

Dill, mint & flat leaf parsley

1.5 teaspoon

Ground paprika

¼ piece

Lemon

½ piece

Persian cucumber

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

Nutrition Values

Energy (kJ)3563 kJ

Calories851 kcal

Fat43.1 g

Saturated Fat9.5 g

Carbohydrate80 g

Sugar25 g

Dietary Fiber12.3 g

Protein31.1 g

Salt1.5 g

Potassium324.3 mg

Calcium47.5 mg

Iron0.2 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

•Pan with Lid

•Casserole with Lid

•Tall-Sided Pan

•Small Bowl

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. Add half of the African-inspired spices and 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 rest of the African-inspired spice mix with the honey. Flip the salmon, then top with the honey mixture and fry for a further 1 - 2 minutes. Add a splash of water as necessary if the sauce is too thick, then allow to reduce for 1 minute.

Dice the cucumber and finely chop the fresh herbs. Zest the lemon and then cut it into six wedges. Transfer the cucumber, 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 (per person) the juice of 1 lemon wedge and 0.5 tbsp water. Season to taste with salt and pepper.

Serve the lamb's lettuce on deep plates, then top with the couscous, the salmon and the onion. Drizzle with the lemon dressing. Garnish with some lemon zest as preferred and serve any remaining lemon wedges alongside.