Double Honey-Glazed Salmon & Moroccan Bulgur
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Double Honey-Glazed Salmon & Moroccan Bulgur

Double Honey-Glazed Salmon & Moroccan Bulgur

with Carrot-Beetroot Toss & Mint

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!

Tags:
Over 30g protein
Quick
Allergens:
Milk
Gluten
Wheat
Fish

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

2

carrot

1

beetroot

1

brown onion

1 bag

mint

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

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. )

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)4236 kJ
Fat48.5 g
of which saturates9.2 g
Carbohydrate74.3 g
of which sugars37.4 g
Protein68.7 g
Sodium732 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Medium Pan

Instructions

1
1

• Preheat 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 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.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

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, warm water and half the mint. Season.

4
4

• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. 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 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. Cook in batches for best results! • 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!

6
6

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