Easy Moroccan Double Salmon & Garlic Yoghurt

Name: Easy Moroccan Double Salmon & Garlic Yoghurt with Carrot Couscous
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 packet salmon; 1 sachet chermoula spice blend; 2 tablespoon (tbsp) honey; 1 carrot; 20 g butter; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 pear; 2 clove garlic; 1 packet Greek-style yoghurt; ½ packet spinach & rocket mix; drizzle white wine vinegar

with Carrot Couscous

Get up to $200 off!

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. Cut through the richness with a fresh pear salad and that’s your weeknight dinner sorted!

Tags:

Air Fryer Friendly

Allergens:

Fish

•Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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

2 packet

salmon

1 sachet

chermoula spice blend

carrot

1 sachet

vegetable stock powder

1 packet

couscous

pear

2 clove

garlic

1 packet

Greek-style yoghurt

½ packet

spinach & rocket mix

Not included in your delivery

olive oil

2 tablespoon (tbsp)

honey

20 g

butter

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4381 kJ

Calories1047 kcal

Fat56 g

of which saturates14.4 g

Carbohydrate66.1 g

of which sugars26.6 g

Dietary Fibre7.1 g

Protein67.2 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Set air fryer to 200°C. Pat salmon dry with paper towel. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side up into an air fryer basket and cook until just cooked through, 10-12 minutes. • In the last 2 minutes of cook time, drizzle over the honey and cook until golden.

TIP: No air fryer? Heat a large frying pan over 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. TIP: Cook salmon in batches for best results!

• 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!