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

Double 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.

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!


Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount

1 packet

quinoa & millet blend

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 sachet

chicken-style stock powder





1 packet


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

1 packet

Golden Goddess Dressing

(Contains Sesame;)

2 packet


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

1 sachet

chermoula spice blend

1 packet

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

boiling water


white wine vinegar


Nutritional Values

Energy (kJ)3925 kJ
Calories938 kcal
Fat53.2 g
of which saturates8.3 g
Carbohydrate46.3 g
of which sugars6.2 g
Dietary Fibre5.7 g
Protein66.6 g
Sodium1409 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Medium Saucepan



• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add ultra grain 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.

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, 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!


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