Double Honey & Mint Glazed Salmon
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Double Honey & Mint Glazed Salmon

Double Honey & Mint Glazed Salmon

with Moroccan Veggie Bulgur

There's a lot to love in this bountiful bowl, from the spiced bulgur wheat tossed with roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!

Allergens:
Gluten
•Wheat
•Fish
•Milk

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

brown onion

1 bag

mint

½

lemon

½ sachet

ras el hanout

1 packet

bulgur wheat

(Contains Gluten, Wheat;)

1 sachet

vegetable stock powder

2 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1

beetroot

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.5 tbs

honey

2 tbs

warm water

1 cup

water

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Nutritional Values

Energy (kJ)4253 kJ
Fat49.2 g
of which saturates10.4 g
Carbohydrate71.2 g
of which sugars32 g
Protein71.1 g
Sodium601 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Non-Stick Pan
•Medium Pan
•Lid

Cooking Steps

1
1

• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Cut brown onion into thick wedges. • Transfer the veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

2
2

• While the veggies are roasting, pick and roughly chop mint leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.

3
3

• In a medium bowl, combine the honey, the warm water and half the mint. Season.

4
4

• Heat a medium saucepan over medium-high heat. Add ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. • Add bulgur wheat, the water and vegetable stock powder, stir and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the bulgur wheat is tender and the water is absorbed, 10-12 minutes.

TIP: The bulgur wheat will finish cooking in its own steam so don't peek!

5
5

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook salmon in batches for best results!

6
6

• Divide the spiced bulgur and roasted veggies between bowls. • Top with the honey and mint salmon and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with lemon yoghurt. Enjoy!