Double Morrocan 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.
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.
Ingredients
1
carrot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1
tomato
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
ras el hanout
1 packet
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Grate carrot. In a medium saucepan, heat the butter with a drizzle of
olive oil over medium-high heat.
• Add carrot and cook stirring, until softened, 2-3 minutes. Add, the water
and vegetable stock powder and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.
• Meanwhile, roughly chop tomato. • 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 heatproof 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, 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.
TIP: Cook salmon in batches if your pan is getting crowded.
• Divide carrot couscous and salad between plates. Top with Moroccan honey-glazed salmon. • Serve with a dollop of garlic yoghurt. Enjoy!
