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Fearless Sesame Crusted Salmon

Fearless Sesame Crusted Salmon

Fearless Sesame Crusted Salmon

with Couscous and Tomato Salsa

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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

1

Cherry Tomatoes

1

Red Onion

3

Coriander**

½

Lime**

½

Chicken Stock Pot

¾

Couscous

2

Salmon Fillet

3

Sesame Seeds

Nutritional information

/ per serving

Energy (kcal)612 kcal

Energy (kJ)2561 kJ

Fat15 g

of which saturates2 g

Carbohydrate73 g

Protein48 g

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

Utensils

•Knife

•Grill Pan

•Bowl

•Pot

•Plate

Instructions

Quarter your tomatoes

1

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

Cook your onion

2

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.

3

In a bowl mix three quarters of your coriander, the tomatoes and a pinch of salt and pepper. Squeeze over 1 tsp of lime juice and ½ tsp of olive oil, mix and leave to the side.

4

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

Coat the salmon in sesame seeds

5

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 the couscous

6

Fluff up the couscous with a fork. Add your lime zest, the slow cooked red onion and mix all of this together.

7

Serve the couscous in bowls with the salmon on top. Spoon over a healthy portion of the tomatoes and a sprinkle of coriander.

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