'Ras el hanout' is a Moroccan spice blend which translates to 'top shelf'. Essentially, it delivers a medley of the best spices (think cumin, paprika, turmeric and then some) to help you make a top-notch meal - starting with this stellar salmon dish!
The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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.
vegetable stock powder
ras el hanout(ContainsGlutenMay be present Sulphites)
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. Cut the beetroot and carrot into small chunks. Thickly slice the zucchini into half-moons. Place the prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper, tossing to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with the boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain, rinse and return to the pan. Stir in the vegetable stock powder and a drizzle of olive oil.
While the couscous is cooking, zest the lime to get a generous pinch, then slice into wedges. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt, lime zest and a squeeze of lime juice. Season to taste.
In a medium bowl, combine the ras el hanout and a drizzle of olive oil. Season generously, then add the salmon, turning to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Remove from the heat. Add the honey, turning the salmon to coat.
Transfer the roasted veggies to the saucepan with the pearl couscous. Add 1/2 the mint. Season, then gently toss to combine.
Divide the pearl couscous with roast veggies and mint between plates. Top with the Moroccan-spiced salmon and a dollop of lime yoghurt. Garnish with the remaining mint. Serve with any remaining lime wedges.