Sticky Salmon with Lemon Dressing & Fresh Herbs
over 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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. 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 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.
