Fearless Sesame Crusted Salmon

Name: Fearless Sesame Crusted Salmon with Couscous and Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Cherry Tomatoes; 1 Red Onion; 3 Coriander; ½ Lime; ½ Chicken Stock Pot; ¾ Couscous; 2 Salmon Fillet; 3 Sesame Seeds

with Couscous and Tomato Salsa

Recipe Development TeamPublished on May 11, 2016

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Call us pushy but here at HelloFresh we want to get you cooking with ingredients that aren’t necessarily part of your usual repertoire (trust us!). A lot of people tell us they’re scared of fish, but the only time you should be afraid is when they have big teeth and a Steven Spielberg soundtrack. This salmon recipe is incredibly forgiving and for a delicious Moroccan inspired touch we’ve teamed it up with couscous. Watch out Jaws.

Tags:

Lactose Free

Allergens:

Cereals containing gluten

•Fish

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Cherry Tomatoes

Red Onion

Coriander

Lime

Chicken Stock Pot

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

Salmon Fillet

(Contains: Fish)

Sesame Seeds

(Contains: Sesame)

Nutritional information

/ per serving

Energy (kcal)638 kcal

Energy (kJ)2669 kJ

Fat24 g

of which saturates4 g

Carbohydrate66 g

Protein39 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Knife

•Grill Pan

•Mixing Bowl

•Pot

•Plate

Cooking Instructions and Tips

First get your veggies prepped! Cut each of the cherry tomatoes into quarters. Cut the red onion in half through the root, then peel and chop really finely. Roughly chop the coriander and zest half the lime.

Put the onion in a small frying pan with 1 tbsp of olive oil and a pinch of salt and pepper. Cook on medium-low heat for 15 mins until it is soft and sweet. Tip: Turn the heat lower if necessary so it doesn’t end up burning.

In a bowl mix three-quarters of your coriander, the tomatoes and 1/4 tsp of salt and a good grind of pepper. Squeeze over 1½ tsp of lime juice and 1 tbsp of olive oil, mix and leave to the side.

Put 300ml of water in a pot with the chicken stock pot and 1 tsp of olive oil. Once it comes to the boil add in the couscous. Cover the pot with a tightly fitting lid, take it off the heat and leave to the side until the rest of your meal is ready.

Rub ¼ tsp of olive oil onto each salmon fillet and season with salt and pepper. Put the sesame seeds on a plate or board and roll the salmon in the sesame seeds, coating the fillets on all sides. Heat 1 tbsp of olive oil in a frying pan on medium heat. Once hot, cook the salmon for 4 mins on each side turning only once.