Moroccan Salmon and Toasted Couscous Salad

Great for lunch or light supper, this spicy Moroccan salad is a colourful addition to your Salmon repertoire. Salmon is high in protein, low in saturated fat and a good source of omega-3s, which are great for our hearts. Salmon is also a fish species that freezes incredibly well. Try this salad with Seaload Frozen Salmon pieces.

Moroccan Spiced Salmon and Toasted Couscous Salad:

Toasted Couscous Salad

• 1 Tbsp olive oil

• 1 cup Israeli (Pearl) Couscous

• 8 cherry tomatoes, halved

• ½ Lebanese cucumber, halved lengthwise and cut into pieces

• Handful fresh flat leaf parsley leaves, chopped

• Handful fresh mint leaves, chopped

Moroccan Spiced Salmon

• 300g packet frozen Sealord Tasmanian Atlantic Salmon Pieces, thawed

• 1/3 cup Pistachio Dukkah (see below for recipe or alternatively store bought Dukkah can be used)

Yoghurt and Harissa Dressing

• 3/4 cup natural unsweetened yoghurt

• ¼ tsp Harissa paste

How to make Moroccan Spiced Salmon and Toasted Couscous Salad:

Toasted Couscous Salad:

• Heat oil in a saucepan. Add Israeli couscous and over a gentle heat toast the couscous, stirring frequently, until golden. Pour over 2 cups of water and lightly salt. Bring to the boil. Reduce heat and cover. Simmer for 10 minutes until water is absorbed and couscous is cooked – it should be al dente. Transfer to a mixing bowl and allow to cool.

• Add tomatoes, cucumber, parsley and mint and mix. Set aside.

Moroccan Spiced Salmon:

• Preheat the oven to 180°C (fan forced) or 200°C (bake function). Toss the thawed Sealord Tasmanian Atlantic Salmon Pieces in the dukkah and place in a single layer on a baking paper lined baking sheet. Bake for 5-6 minutes until the salmon is cooked. Set aside to cool.

Yoghurt and Harissa Dressing:

• Mix together yoghurt and harissa paste. Season to taste.

To assemble:

Toss the cooled cooked salmon pieces through the couscous salad. Spoon onto plates and serve with the yoghurt and harissa dressing.

Prep Time: 20 minutes Cook time: 10 minutes   Serves 2-3

Pistachio Dukkah
Makes 1 cup

Ingredients:

• ¾ cup shelled pistachio nuts

• ¼ cup sesame seeds

• 2 Tbsp coriander seeds

• 2 Tbsp Fennel seeds

• ½ tsp ground black pepper

• ¼ tsp salt

How to make Pistachio Dukkah:

• Preheat oven to 200°C.

• Spread the pistachio nuts in a single layer on a baking tray. Bake for 3-4 minutes or until toasted.

• Place the toasted nuts in a food processor and process until coarsely chopped. Transfer to a mixing bowl.

• Put the sesame seeds into a small pan and cook over a low heat for 1-2 minutes, until golden. Add to the pistachios.

• Place coriander and fennel seeds into the pan and cook over a low heat for 1-2 minutes until aromatic and the seeds begin to pop. Transfer to a mortar and pestle and pound until finely crushed. Alternatively use a spice or coffee grinder. Add spices with the pepper and salt to the pistachio mixture and mix well.