Orange Roasted Salmon with Pepitas & Israeli Couscous Salad
  • Prep time: 25 minutes
  • Calories: 570
In this recipe you will join the clean citrus notes of orange and lime with fresh salmon, a classic and delicious combination. You will also prepare an Israeli couscous salad with toasted pepitas and carrot. Cooking tip: old jam jars are perfect for combining salad dressings. Place all the ingredients into a jar, tighten the lid and shake vigorously to combine. Happy cooking!
  • 34 Cup of Israeli Couscous
  • 1 of Carrot
  • 2 of Spring Onion
  • 1 of Orange
  • 1 of Lime
  • 1 Tbsp of Honey
  • 18 Cup of Pepitas
  • 1 Tsp of YPI Orange Salmon Spice Mix
  • 2 of Salmon Fillets (Skin on)

Prepare Ingredients:

Cut off and discard the root ends of the spring onion. Thinly slice, separating the white bottoms and green tops. Peel and thinly slice the carrot into rounds. Zest the orange and lime. Remove the remaining orange pith, then thinly slice. Quarter the lime.

Cook Couscous:

In a medium pot, heat a little olive oil and add couscous, toasting for 2-3 minutes before adding 34 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed (see tip). Once cooked, fluff couscous with a fork and season with salt and pepper.

Toast Pepitas:

While the couscous cooks, in a medium-large pan, heat olive oil on medium-high until hot. Add the pepitas and toast, stirring constantly, 1-2 minutes, or until browned. Transfer to a bowl.

Cook Carrots:

In the same pan, heat olive oil on medium-high until hot. Add the carrot and cook, stirring occasionally, 4-5 minutes, or until slightly tender. Add the white bottoms of the spring onions, spice mix and 2 Tbsp of water. Cook, stirring occasionally, 2-3 minutes, or until the carrots are completely tender. Season with salt and pepper to taste. Set aside.

Sear Salmon:

Pat dry salmon with paper towel, then season both sides with salt and pepper. Heat olive oil in large pan over medium heat. When oil is shimmering, add salmon skin-side up and cook until golden brown on bottom, about 3 minutes. Flip and continue cooking until medium rare, about 3 minutes more.

You Plate It:

In a bowl, combine the honey, orange and lime zest and lime juice (to taste) with 1 Tbsp olive oil, whisking to combine. In a large bowl, combine the couscous, carrots, pepitas (reserving some for garnish) and the dressing. Garnish salmon with spring onion, remaining pepitas and sliced orange. Adjust seasoning to taste and serve couscous salad alongside.