Honey & Mint Glazed Salmon
with Moroccan Veggie Couscous
There's a lot to love in this bountiful bowl, from the spiced couscous tossed with roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
zucchini
1
brown onion
1 bunch
mint
½
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
½ sachet
ras el hanout
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
Not included in your delivery
olive oil
1.5 tbs
honey
2 tbs
warm water
¾ cup
water
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and zucchini into 1cm chunks. Cut the brown onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, pick and roughly chop the mint leaves. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season to taste.
In a medium bowl, combine the honey, warm water and 1/2 the mint. Season with salt and pepper.
In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous, the salt and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides with salt and pepper. When the oil is hot, add the salmon, skinside down, and cook until the skin is crisp, 2-4 minutes. Turn the salmon and cook until almost cooked through, 2-3 minutes. Turn the salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.
TIP: Salmon can be served slightly blushing pink in the centre.
Stir the roasted veggies through the couscous and divide between bowls. Top with the honey and mint salmon and spoon over any remaining glaze from the pan. Garnish with the remaining mint and top with the lemon yoghurt. Serve with the lemon wedges.
