Honey-Glazed Salmon & Moroccan Quinoa
with Carrot-Beetroot Toss & Mint- Milk
- Fish
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Crustaceans
- Mollusc
There's a lot to love in this bountiful bowl, from the spiced quinoa 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! *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
½
lemon
1 sachet
ras el hanout
1 packet
quinoa & millet blend
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
vegetable stock powder
1
beetroot
2
carrot
1
brown onion
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
mint
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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut brown onion into thick wedges. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
• While the veggies are roasting, pick and roughly chop mint leaves. • Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.
• Boil the kettle. • In a medium bowl, combine the honey, warm water and half the mint. Season. • Rinse quinoa & millet blend using a sieve.
TIP: Rinsing the grain blend helps remove any bitter flavour!
• Half-fill a medium saucepan with the boiling water. Add ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. • Add quinoa & millet blend, vegetable stock powder and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan.
• Set air fryer to 200°C. Pat salmon dry with paper towel, then season both sides. Place salmon skin-side up, into the air fryer basket and cook until just cooked through, 10-12 minutes. • Remove from air-fryer and spoon over the honey and mint glaze.
TIP: No air fryer? Heat a medium frying pan with a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon and spoon over the glaze until coated. Remove from heat.
• Divide Moroccan quinoa and roasted veggies between bowls. • Top with honey-glazed salmon and spoon over any remaining glaze. • Garnish with remaining mint and serve with lemon yoghurt. Enjoy!
