Speedy Moroccan Double Salmon & Garlic Yoghurt

Name: Speedy Moroccan Double Salmon & Garlic Yoghurt with Carrot Couscous & Pear-Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Vegetable Stock Powder; 560 g Salmon; 1 Pear; 1 packet Spinach & Rocket Mix; 1 packet Couscous; 2 Garlic; 1 Carrot; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; 1 drizzle white wine vinegar; 2 tbs honey; ¾ cup boiling water; 20 g butter; 1 tsp salt

with Carrot Couscous & Pear-Rocket Salad

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 salad and that’s your weeknight dinner sorted!

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

Tags:

Air Fryer Friendly

Allergens:

Fish

•Gluten

•Wheat

•Milk

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

1 sachet

Vegetable Stock Powder

560 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Pear

1 packet

Spinach & Rocket Mix

1 packet

Couscous

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

Garlic

Carrot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

2 tbs

honey

¾ cup

boiling water

20 g

butter

(Contains: Milk;)

1 tsp

salt

Nutritional Values

Calories1080 kcal

Energy (kJ)4500 kJ

Fat57.8 g

of which saturates16 g

Carbohydrate70.9 g

of which sugars33 g

Dietary Fibre6.4 g

Protein67.8 g

Cholesterol0 mg

Sodium2080 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Set air fryer to 200°C. Pat salmon dry with paper towel.
• In a medium bowl, combine chermoula seasoning 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 if necessary!

• 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!