Salmon with Moroccan couscousOctober 17, 2013
This Moroccan-style dish is, in simple terms, seafood perfection on a plate!
Ingredients for two people
|1||lemon, zested & juiced|
|1||fennel, finely sliced & fronds reserved|
|3 tbs||mint, roughly chopped|
|1/2||red onion, finely diced|
|5 g||cumin seeds|
|10 g||HF Moroccan spice|
|3 tbs||olive oil|
|320 g||salmon fillets|
For the couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes.
Remove wrap and then begin to fluff the couscous with a fork. Allow to cool for a few minutes and then add in the lemon zest and juice, sliced fennel and fronds, mint and the onion. Season with salt and pepper.
Heat a small dry pan over medium heat and then toast the cumin seeds with the slivered almonds until they turn golden brown and become fragrant. Toss the cumin seeds them through the fluffed couscous and leave aside.
For the salmon
Add the olive oil and the Moroccan spice into a small bowl and mix to combine, add the salmon and toss around until the salmon is well coated. Heat some olive oil in a pan over medium-high heat. Place the salmon in, skin side down, and cook for 4-5 minutes, turn the salmon over and cook for another 2-3 minutes or until cooked to your liking.
Divide the couscous between plates and top with the delicious Moroccan salmon.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au