Moroccan Seared Salmon & Hummus Dressing
with Quinoa-Spinach Salad
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.
This recipe is under 650kcal per serving.
We’ve replaced the couscous in this recipe with quinoa & millet blend due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
quinoa & millet blend
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
chicken-style stock powder
1
cucumber
1
tomato
1 packet
hummus
(Contains: Sesame; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
white wine vinegar
Utensils
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, 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!
