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Chermoula Salmon & Garlic Rice

Chermoula Salmon & Garlic Rice

with Roasted Veggies & Yoghurt

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We know you’re going to love this Moroccan-inspired way of enjoying salmon. We’ve selected this ideal piece of fish to complement our popular chermoula spice blend, and have added garlic rice and roasted veggies for extra deliciousness.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphitesFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1

zucchini

1

red onion

1

carrot

1

beetroot

1 sachet

chermoula spice blend

(ContainsSulphites)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3817 kJ
Fat40.8 g
of which saturates13.1 g
Carbohydrate87.2 g
of which sugars26.5 g
Dietary Fibre0 g
Protein42.2 g
Cholesterol0 mg
Sodium803 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the zucchini into 1cm half-moons. Cut the red onion into 2cm wedges. Cut the carrot (unpeeled) and beetroot into 1cm chunks. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

3

In a medium bowl, combine the chermoula spice blend and 1/2 the Greek yoghurt. Season with salt and pepper. Add the salmon and toss to coat. Set aside.

4

While the rice is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Don't worry if your salmon gets a little charred during cooking. It adds to the flavour!

5

When the rice is done, stir the baby spinach leaves through the garlic rice.

6

Divide the garlic and spinach rice between plates and top with the roasted veggies, chermoula salmon and the remaining yoghurt.