Double Honey-Glazed Salmon & Moroccan Bulgur

Name: Double Honey-Glazed Salmon & Moroccan Bulgur with Carrot-Beetroot Toss & Mint
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 honey; 1 Brown Onion; 1 Mint; 1 Lemon; 1 Greek-Style Yoghurt; 1 Ras El Hanout; 1 Bulgur Wheat; 1 Vegetable Stock Powder; 2 Salmon; 1 Beetroot; 2 Carrot

with Carrot-Beetroot Toss & Mint

Get up to $200 off!

Allergens:

Milk

•Wheat

•Gluten

•Fish

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

Brown Onion

Mint

Lemon

Greek-Style Yoghurt

(Contains: Milk;)

Ras El Hanout

Bulgur Wheat

(Contains: Wheat, Gluten;)

Vegetable Stock Powder

Salmon

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

Beetroot

Carrot

Not included in your delivery

olive oil

honey

Nutritional Values

Calories1012 kcal

Energy (kJ)4236 kJ

Calories0 kcal

Fat48.5 g

of which saturates9.2 g

Carbohydrate74.3 g

of which sugars37.4 g

Dietary Fibre0 g

Protein68.7 g

Cholesterol0 mg

Sodium732 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• 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.

• 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.

• In a medium bowl, combine the honey, warm water and half the mint. Season. • Meanwhile, boil the kettle. Rinse quinoa & millet blend using a sieve.

TIP: Rinsing the grain blend helps remove any bitter flavour! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Half-fill a medium saucepan with the boiling water. Add ras el hanout and lemon zest and cook until fragrant, 1 minute. • Add quinoa & millet blend, vegetable stock powder and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan.

• Set air fryer to 200°C. Pat salmon dry with paper towel and season both sides. Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes. • Remove from air-fryer and spoon over spoon over the honey and mint glaze.

TIP: No air fryer? Heat a medium frying pan with a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon and spoon over the glaze until coated. Remove from heat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!

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