Moroccan Seared Salmon & Hummus Dressing

Name: Moroccan Seared Salmon & Hummus Dressing with Quinoa-Spinach Salad
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet quinoa & millet blend; 1 sachet chicken-style stock powder; ¾ cup boiling water; 1 cucumber; 1 tomato; 1 packet hummus; 1 packet Golden Goddess Dressing; 1 packet salmon; 1 sachet chermoula spice blend; 1 packet baby spinach leaves; drizzle white wine vinegar

with Quinoa-Spinach Salad

Up to 180$ + Free Treats / Extras for Life

In this easy 4 stepper, enjoy a bright and light quinoa-spinach bowl with fresh and light veggies aplenty and Moroccan seared salmon for the star-studded protein.

This recipe is under 650kcal per serving.

We’ve replaced the couscous in this recipe with quinoa & millet blend due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Sesame

•Fish

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 Time5 minutes

DifficultyEasy

Ingredients

Serving amount

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

chicken-style stock powder

cucumber

tomato

1 packet

hummus

(Contains: Sesame; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

salmon

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

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2668 kJ

Calories637 kcal

Fat32.9 g

of which saturates4.7 g

Carbohydrate45.2 g

of which sugars6.1 g

Dietary Fibre5.7 g

Protein38.1 g

Sodium1352 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Medium Saucepan

Cooking Steps

• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan. Stir through chicken-style stock powder. Set aside.

TIP: Rinsing the grain blend helps remove any bitter flavour!

• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, then gently turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to pan with quinoa. Toss to combine. Season to taste. • Divide quinoa-spinach salad between bowls. • Top with Moroccan salmon. • Drizzle over hummus dressing to serve. Enjoy!