Fearless Sesame Crusted Salmon
with Couscous and Tomato Salsa
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.
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.
Ingredients
1
Cherry Tomatoes
1
Red Onion
3
Coriander
½
Lime
½
Chicken Stock Pot
¾
Couscous
(Contains Cereals containing gluten May contain Soya)
2
Salmon Fillet
(Contains Fish)
3
Sesame Seeds
(Contains Sesame)
Nutritional information
Utensils
Instructions
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.
Fluff up your couscous with a fork. Add your lime zest, your slow cooked red onion and mix all of this together.
Serve your couscous in bowls with your salmon on top. Spoon over a healthy portion of the tomatoes and a sprinkle of coriander.
