Double Moroccan Seared Salmon & Hummus Dressing
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Double Moroccan Seared Salmon & Hummus Dressing

Double Moroccan Seared Salmon & Hummus Dressing

with Couscous-Spinach Salad

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

Tags:
Quick Prep
Quick
Allergens:
Gluten
Wheat
Sesame
Fish

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

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

1 packet

currants

1 sachet

chicken-style stock powder

1

cucumber

1

tomato

1 packet

hummus

(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Golden Goddess Dressing

(Contains Sesame;)

2 packet

salmon

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

1 sachet

chermoula spice blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4014 kJ
Fat53.2 g
of which saturates8.3 g
Carbohydrate51.9 g
of which sugars11.1 g
Protein66.9 g
Sodium1409 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Boil the kettle. To a large bowl, add couscous, currants and chicken-style stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

2
2

• 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.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, in batches, 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!

4
4

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