Fan Fave: Chermoula Salmon Parcels

Nutrition per serve

Ingredients

• 150g couscous
• 1pcs capsicum
• 1pcs lemon
• 1bunch coriander
• 2pcs Tasmanian salmon fillets
• 5g chermoula seasoning
• 200ml boiling water
• 15ml olive oil

Method

1. Step 1 — Soak couscous
   Preheat the oven to 200C, fan-forced. Put the couscous in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Fluff with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, prepare two 50cm-long sheets of baking paper. Finely chop the capsicum. Thinly slice half the lemon and cut the remaining lemon into wedges. Pick the coriander leaves and finely chop the stems.
3. Step 3 — Marinate salmon
   Combine 2 tsp chermoula seasoning (see KItchen notes) and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the salmon and turn to coat.
4. Step 4 — Make salmon parcels
   Divide the couscous among the sheets of baking paper, arranging it in a mound in the centre. Top with the salmon, coriander stems, capsicum and lemon slices. Drizzle with 2 tsp olive oil and season with salt and pepper. Bring the two long sides of each sheet together at the top and fold a few times to seal, then tuck the ends under to form a parcel.
5. Step 5 — Bake and serve up
   Transfer the parcels to an oven tray and bake for 20 mins or until the salmon is cooked through (see Kitchen notes). Divide the salmon parcels among plates. Open up and top with the coriander leaves. Serve with the lemon wedges to squeeze over and enjoy!
6. Step 6 — Kitchen notes
   Our chermoula seasoning has a slight chilli kick. For those who prefer less heat, reduce the amount to taste or leave it out altogether. ~ Prefer your salmon without the skin? Open the parcels, then gently peel the skin off the cooked salmon and discard.

Allergens

Gluten, Wheat, Fisch, Sulfit