Morrocan Honey-Glazed Salmon

Name: Morrocan Honey-Glazed Salmon with Carrot Couscous, Garlic Yoghurt & Salad
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 20 butter; 1 packet couscous; ¾ cup boiling water; 1 tomato; 2 clove garlic; 1 packet salmon; 1 sachet ras el hanout; ¼ tsp salt; 2 tbs honey; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 bag parsley; 1 packet Greek-style yoghurt

with Carrot Couscous, Garlic Yoghurt & Salad

Get up to $200 off!

There's no need to seek out and measure a bunch of spices when you have our ras el hanout spice blend handy; brimming with the best Moroccan-inspired spices (think coriander, paprika, cumin, cinnamon, and then some), it really elevates tonight's salmon dinner. Don't forget the fresh parsley garnish, it really makes all the flavours sing!

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Wheat

•Pesce

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

couscous

tomato

2 clove

garlic

1 packet

salmon

1 sachet

ras el hanout

1 bag

mixed salad leaves

1 bag

parsley

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

butter

¾ cup

boiling water

¼ tsp

salt

2 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3141 kJ

Fat39.8 g

of which saturates12.2 g

Carbohydrate58.4 g

of which sugars23.3 g

Protein38.1 g

Sodium507 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Grate the 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 couscous, the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and a good pinch of salt. Stir to combine, cover with a lid and remove from heat. • Set aside for 5 minutes. Fluff up with a fork. Cover to keep warm.

• Meanwhile, roughly chop tomato. Set aside. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over mediumhigh heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste, then set aside.

• Pat salmon dry with paper towel. • In a medium bowl, combine ras el hanout, the salt and a drizzle of olive oil. Add salmon, gently turning to coat. • Return frying pan to 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, turning salmon to coat. Remove from heat. • Just before serving, combine tomato, mixed salad leaves and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste.

• Divide carrot couscous and salad between plates. Top with Moroccan honey-glazed salmon. • Serve with a dollop of garlic yoghurt and tear over parsley. Enjoy!