Quick Double Moroccan Salmon & Garlic Yoghurt
with Gourmet Garden Parsley & Carrot Wholemeal Couscous
There's no need to seek out and measure a bunch of spices when you have our chermoula 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
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.
Ingredients
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Chermoula Spice Blend
(Contains Sulphites;)
1
carrot
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½ packet
lightly dried parsley
1
apple
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
½ packet
spinach & rocket mix
Not included in your delivery
olive oil
2 tbs
honey
20 g
butter
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Set your air fryer to 200°C. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend, 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. Cook in batches if your pan is getting crowded.
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.
• 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 and vegetable stock powder 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 and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.
• 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 with salt and pepper, then set aside.
• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot couscous and salad between bowls. • Top with Moroccan salmon. • Serve with garlic yoghurt. Enjoy!