Speedy Double Moroccan Salmon & Garlic Yoghurt

Name: Speedy Double Moroccan Salmon & Garlic Yoghurt with Carrot Couscous & Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 Pear; 1 packet Couscous; 1 packet Spinach & Rocket Mix; 1 sachet Chermoula Spice Blend; 2 Garlic; 1 packet Greek-Style Yoghurt; 560 g Salmon; Vegetable Stock Powder; 1 sachet Vegetable Stock Pot; 1 Carrot; 1 drizzle olive oil; 20 g butter; ¾ cup boiling water; ¼ tsp salt; 2 tbs honey; 1 drizzle white wine vinegar

with Carrot Couscous & Rocket Salad

Up to 180$ + Free Treats / Extras for Life

There's no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy; brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!

Tags:

Air Fryer Friendly

Allergens:

Gluten

•Wheat

•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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pear

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Spinach & Rocket Mix

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

560 g

Salmon

Vegetable Stock Powder

1 sachet

Vegetable Stock Pot

Carrot

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

¾ cup

boiling water

¼ tsp

salt

2 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories1080 kcal

Energy (kJ)4500 kJ

Fat58 g

of which saturates16 g

Carbohydrate70.8 g

of which sugars33.1 g

Dietary Fibre6.2 g

Protein67.5 g

Sodium1130 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Set air fryer to 200°C. Pat salmon dry with paper towel. • In a medium bowl, combine chermoula seasoning and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side up into an air fryer basket and cook until just cooked through, 10-12 minutes. • In the last 2 minutes of cook time, drizzle over the honey and cook until golden.

TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). In the last minute, add the honey, gently turning salmon to coat. Transfer to a plate to rest. TIP: Cook salmon in batches if necessary!

• Meanwhile, grate carrot. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.

• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.

• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot couscous and salad between bowls. • Top with Moroccan salmon. • Serve with garlic yoghurt. Enjoy!