Walnut-Crusted Salmon with Crispy Broccoli and Pilaf-Style Couscous

Try this Walnut-Crusted Salmon with Crispy Broccoli and Pilaf-Style Couscous recipe from Hello Fresh
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Walnut-Crusted Salmon with Crispy Broccoli and Pilaf-Style Couscous

Hello Fresh

We’re topping buttery salmon with Dijon mustard before crusting the fillets with a crunchy mixture of walnuts and panko. Pilaf-style couscous and crispy roasted broccoli make this dish both well-rounded and delicious.

Notes

Allergens:

    Fish

    Wheat

    Soy

    Nuts

    Milk

    Ingredients

    • 12 Ounces salmon
    • 1/4 Cup panko
    • 1 Tablespoon Dijion mustard
    • 1 Ounce walnuts
    • 3/4 Cups couscous
    • 8 Ounces broccoli florets
    • 1 shallot
    • Vegetable stock concentrate
    • 1 Tablespoon butter
    • 2 Tablespoons olive oil
    • Salt and pepper, to taste

    Directions

    Preheat the oven to 400 degrees F. Peel, halve, and finely chop the shallot. Finely chop the walnuts.

    Toss the broccoli on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15 to20 minutes, until golden brown and slightly crispy.

    Heat 1 tablespoon butter in a small pot over medium heat. Add the shallot and cook, tossing for 4 to5 minutes, until softened. Add 1½ cups water and the stock concentrate and bring to a boil. Once boiling, add the couscous, cover, and set aside off the heat.

    In a small bowl, combine the panko, chopped walnuts, and 1 teaspoon oil. Season with salt and pepper to taste.

    Remove the baking sheet from the oven. Place the salmon on the opposite side of the baking sheet and season with salt and pepper. Evenly coat each salmon fillet with the Dijon mustard. Press the panko mixture on top of each fillet and place in the oven for 10 to 12 minutes, until the salmon is opaque in the center and the broccoli is golden brown.

    Fluff the couscous with a fork. Serve with the broccoli and salmon on top.

    Walnut Shopping Tip

    Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

    Walnut Cooking Tip

    Toasting your nuts helps release essential oils and intensifies their flavor.