Moroccan Honey-Glazed Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Honey-Glazed Salmon

Moroccan Honey-Glazed Salmon

with Carrot Couscous, Garlic Yoghurt & Salad

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 mint garnish, it really makes all the flavours sing!

Tags:
Over 30g protein
Quick
Allergens:
Gluten
Wheat
Fish
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

couscous

(Contains Gluten, Wheat;)

1 sachet

vegetable stock powder

1

tomato

2 clove

garlic

1 packet

salmon

(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )

1 sachet

ras el hanout

1 bag

mixed salad leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

¾ cup

boiling water

¼ tsp

salt

2 tbs

honey

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)2999 kJ
Fat36.7 g
of which saturates11.1 g
Carbohydrate57.5 g
of which sugars21.3 g
Protein37.7 g
Sodium927 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Grate 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 / 11/2 cups for 4 people) and vegetable stock powder. Stir to combine, cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.

2
2

• Meanwhile, roughly chop tomato. Set aside. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high 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.

3
3

• 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, gently turning salmon to coat. Transfer to a plate to rest. • While the salmon is cooking, combine tomato, mixed salad leaves and a drizzle of olive oil and the white wine vinegar in a second medium bowl. Season to taste.

4
4

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