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Double Honey-Glazed Salmon & Moroccan Quinoa
Double Honey-Glazed Salmon & Moroccan Quinoa

Double Honey-Glazed Salmon & Moroccan Quinoa

with Carrot-Beetroot Toss & Mint

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

2

carrot

1

beetroot

1

brown onion

1 packet

mint

½

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

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. • Meanwhile, boil the kettle. Rinse quinoa & millet blend using a sieve.

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

4
4

• 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.

5
5

• 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.

6
6

• 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!

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