Double Moroccan Honey-Glazed Salmon
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Double Moroccan Honey-Glazed Salmon

Double Moroccan Honey-Glazed Salmon

with Carrot Couscous, Garlic Yoghurt & Salad

There's no need to seek out and measure a bunch of spices when you have our ras el hanout spice blend handy; brimming with the best Moroccan-inspired spices (think coriander, paprika, cumin, cinnamon, and then some), it really elevates tonight's salmon dinner.

We’ve replaced the pear in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Air Fryer Friendly
Allergens:
Gluten
Wheat
Milk
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

couscous

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

1

apple

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

2 packet

salmon

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

1 sachet

ras el hanout

½ packet

Spinach & Rocket Mix

1 packet

Mint

Not included in your delivery

olive oil

20 g

butter

¼ tsp

salt (for the fish)

¾ cup

boiling water

¼ tsp

salt

2 tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4376 kJ
Calories1046 kcal
Fat57 g
of which saturates14.7 g
Carbohydrate63.7 g
of which sugars26.1 g
Dietary Fibre7 g
Protein66.9 g
Sodium982 mg
The average adult daily energy intake is 8700 kJ

Utensils

Air Fryer
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Set your air fryer to 200°C. • Pat salmon dry with paper towel. In a medium bowl, combine ras el hanout, the salt and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes.

TIP: No air fryer? Return frying pan to 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.

2
2

• 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 andsalt 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. Cover to keep warm.

3
3

• 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, then set aside. • Combine apple, spinach & rocket mix, and a drizzle of olive oil and the white wine vinegar in a second medium bowl. Season to taste.

4
4

• Divide carrot couscous and salad between plates. • Top with Moroccan honey-glazed salmon. • Serve with garlic yoghurt. Tear over mint. Enjoy!