Double Honey-Glazed Salmon & Moroccan Quinoa

Name: Double Honey-Glazed Salmon & Moroccan Quinoa with Carrot-Beetroot Toss & Mint
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 carrot; 1 beetroot; 1 brown onion; 1 packet mint; ½ lemon; 1 packet Greek-style yoghurt; 1.5 tbs honey; 2 tbs water (for the glaze); 1 packet quinoa & millet blend; 1 cup water (for the quinoa); ½ sachet ras el hanout; 1 sachet vegetable stock powder; 2 packet salmon

with Carrot-Beetroot Toss & Mint

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There's a lot to love in this bountiful bowl, from the spiced couscous and 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:

Milk

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

brown onion

1 packet

mint

lemon

1 packet

Greek-style yoghurt

1 packet

quinoa & millet blend

½ sachet

ras el hanout

1 sachet

vegetable stock powder

2 packet

salmon

Not included in your delivery

olive oil

1.5 tbs

honey

2 tbs

water (for the glaze)

1 cup

water (for the quinoa)

Nutritional Values

Energy (kJ)4206 kJ

Calories1005 kcal

Fat50.2 g

of which saturates9.4 g

Carbohydrate68.4 g

of which sugars36.6 g

Dietary Fibre10.9 g

Protein69.3 g

Sodium731 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Pan

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• 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!

• Half-fill a medium saucepan with the boiling water. Add ras el hanout (see ingredients) 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 (cook in batches if your pan is getting crowded). Turn salmon and spoon over the glaze until coated. Remove from heat.

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