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Panfried salmon

with chraimeh sauce, lemon dressed kale, pea and Israeli couscous

Ready in around 20 mins

RECIPE FACT:
The Dead Sea in Israel is the lowest point on earth, at 1,315 feet below sea level at its lowest point.
Nutritional Info:
  • Energy: 3659kj (874Kcal)
  • Protein: 48g
  • Carbohydrate: 56g
  • Fat: 52g
  • Contains: Fish, Gluten
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE ISRAELI COUSCOUS:

    Boil the kettle. Place the Israeli couscous in a pot and cover with plenty of boiling water. Season with salt and add ½ tbsp of olive oil. Bring to the boil over a medium heat and once up to the boil reduce to a simmer and cook for 16 mins. Remove from heat and drain into a colander. Place into a serving bowl and allow to cool for a few mins. Shake the lemon dressing and stir through the Israeli couscous.

  • 2. TO PREPARE AND COOK THE KALE AND PEAS:

    Boil the kettle. Meanwhile finely chop the kale discarding any coarse stalks. Once the kettle has boiled fill a medium pot with water and bring up to the boil over a high heat. Add the kale and blanch for 2 mins, then add the peas and cook for a further minute. Drain into a colander and fold through the Israeli couscous.

  • 3. TO COOK THE SALMON:

    Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the salmon skin side down, season with salt and cook for 2 mins. Carefully turn the salmon over with tongs and reduce the heat to medium. Pour the chraimeh sauce around the salmon and cook for a further 2 mins.

  • TO SERVE:

    Spoon Israeli couscous, kale and peas onto plates. Top with salmon and chraimeh sauce.

Ingredients In your box:
  • 1 pack of salmon
  • 1 pack of Israeli couscous
  • 1 pot of chraimeh sauce
  • 1 pot of lemon dressing
  • 1 pot of peas
  • Kale

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