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Mustard & Dill Salmon with Roasted Pumpkin & Green Bean Couscous
- Step 1
Brush pumpkin using 1 tablespoon oil and arrange on a baking paper lined oven tray. Generously sprinkle with salt and bake in a preheated oven of 200ºC for 30–40 minutes or until golden.
- Step 2
Meanwhile, cook pearl couscous in a pot of boiling water until al dente. Strain and refresh in cold water. Combine sauce ingredients together and set aside.
- Step 3
Add another tablespoon oil to a non-stick frying pan and cook onion over medium heat for 4-5 minutes or until lightly golden, stirring frequently. Remove from pan and set aside. Add the remaining tablespoon of oil to the pan and place TASSAL Salmon Fillets Mustard & Dill to the hot pan. Cook for 2-3 minutes each side then transfer to a plate and keep warm.
- Step 4
Carefully toss the pearl couscous with the roasted pumpkin, beans, onion and coriander leaves and season with freshly ground black pepper and salt. Spoon salad onto 4 serving plates. carefully place a salmon fillet on top of each salad and finish with a dollop of the honey and yoghurt dressing and a sprinkle of cashew nuts. Finish with a few extra coriander leaves and serve immediately.
4 x TASSAL Salmon Fillets Mustard & Dill
3 tbsp olive oil
½ Butternut or Kent pumpkin, peeled & cut into large chunks
1 onion, thinly sliced
250g Israeli couscous (pearl couscous)
300g green beans, cut into 5cm pieces then blanched
½ cup fresh coriander leaves
Honey & Yoghurt Sauce:
1 cup natural yoghurt
1 tbsp honey
1 tsp ground cumin
100g roasted cashew nuts, roughly chopped
extra coriander leaves