Chraimeh crispy skin salmon

Name: Chraimeh crispy skin salmon
Cook time: 20 min
Yield: 2
Cuisine: Jerusalem, Israel

with green couscous and hazelnut dukkah

Ready in around 20 mins

RECIPE FACT:

The Dead Sea in Israel is Earth's lowest elevation on land, at 1,315 feet below sea level.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE ISRAELI COUSCOUS:

Place the Israeli couscous in a pot and cover with plenty of boiling water from the kettle. Season with salt and bring up to a boil over a high heat. Once boiling, reduce heat to medium and cook for 15-16 mins. Remove from heat and drain well into a colander. Place into a serving bowl and allow to cool for a few mins.
2. TO PREPARE AND COOK THE KALE AND PEAS:

Remove the kale leaves from their stalks. Pile the leaves on top of each other and slice finely. Finely chop the curly parsley discarding the stalks and set aside. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the kale and cook for 1-2 mins. Add the peas, season with salt and cook for a further minute. Remove from the pan into the bowl with the couscous. Drizzle with oil, season with salt and pepper and toss to combine.
3. TO COOK THE SALMON:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Remove the salmon fillets from their packaging and pat dry with a paper towel. Using a spoon, smear the chraimeh sauce over the top of the salmon to coat and season with salt. Once hot add the salmon skin side down into the pan and cook for 3-4 mins. Flip the salmon fillets over and cook for a further 1-2 mins.
TO SERVE:

Spoon green couscous onto plates. Top with chraimeh crispy skin salmon. Dollop with the dill yoghurt and sprinkle over the hazelnut dukkah and parsley.