Double Moroccan Seared Salmon & Hummus Dressing

Name: Double Moroccan Seared Salmon & Hummus Dressing with Carrot & Spinach Couscous Salad
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Chermoula Spice Blend; 1 packet Couscous; 1 sachet Vegetable Stock Pot; 560 g Salmon; 1 packet Hummus; 1 packet Golden Goddess Dressing; 1 Cucumber; 1 packet Baby Spinach Leaves; 1 Carrot; 1 drizzle olive oil; ¾ cup boiling water; 1 drizzle white wine vinegar

with Carrot & Spinach Couscous Salad

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In this easy 4 stepper, enjoy a bright and light quinoa-spinach bowl with fresh and light veggies aplenty and Moroccan seared salmon for the star-studded protein.

We’ve replaced the tomato in this recipe with carrot due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!

Allergens:

Gluten

•Wheat

•Sesame

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 Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

1 packet

Couscous

1 sachet

Vegetable Stock Pot

560 g

Salmon

1 packet

Hummus

1 packet

Golden Goddess Dressing

Cucumber

1 packet

Baby Spinach Leaves

Carrot

Not included in your delivery

1 drizzle

olive oil

¾ cup

boiling water

1 drizzle

white wine vinegar

Nutritional Values

Calories995 kcal

Energy (kJ)4160 kJ

Fat59 g

of which saturates10.1 g

Carbohydrate47.7 g

of which sugars8.2 g

Dietary Fibre6.4 g

Protein67.1 g

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan. Stir through chicken-style stock powder. Set aside. TIP: Rinsing the grain blend helps remove any bitter flavour!

• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, then gently turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to pan with quinoa. Toss to combine. Season to taste. • Divide quinoa-spinach salad between bowls. • Top with Moroccan salmon. • Drizzle over hummus dressing to serve. Enjoy!