Chermoula-Spiced Yoghurt Salmon
with Lemony Greens & Rapid Currant Rice
- Fish
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
- Milk
This trifecta of a dish has stepped up to the plate! You've got currants added to your basmati race taking it from zero to hero, a collection of some gorgeous, lemony greens and tender chermoula spiced salmon all in the one serving!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
1 sachet
Vegetable Stock Pot
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Green Beans
1
Lemon
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and currants and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan. Add the butter and chicken-style stock powder and stir to combine.
• Meanwhile, in a medium bowl, combine a dollop of Greek-style yoghurt, chermoula spice blend and a pinch of salt. Add salmon and toss to coat. • Transfer to a lined oven tray and bake until salmon is just cooked through, 8-12 minutes.
• While salmon is cooking, trim green beans. • Slice zucchini into rounds. • Cut lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add green beans and zucchini and cook, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and a squeeze of lemon juice and cook until wilted, 1 minute. Season to taste.
• Slice salmon if preferred. • Divide rapid currant rice, lemony greens and chermoula yoghurt salmon between bowls. • Serve with the remaining yoghurt and lemon. Enjoy!
