Double Moroccan Honey-Glazed Salmon

Name: Double Moroccan Honey-Glazed Salmon with Carrot Couscous, Garlic Yoghurt & Salad
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 20 g butter; ¾ cup water; 1 packet vegetable stock powder; 1 packet couscous; 1 pear; 2 clove garlic; 1 packet Greek-style yoghurt; 2 packet salmon; 1 sachet ras el hanout; ¼ tsp salt; 2 tbs honey; drizzle white wine vinegar; 1 packet spinach & rocket mix

with Carrot Couscous, Garlic Yoghurt & Salad

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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.

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

vegetable stock powder

1 packet

couscous

pear

2 clove

garlic

1 packet

Greek-style yoghurt

2 packet

salmon

1 sachet

ras el hanout

1 packet

spinach & rocket mix

Not included in your delivery

olive oil

20 g

butter

¾ cup

water

¼ tsp

salt

2 tbs

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4368 kJ

Calories1044 kcal

Fat57 g

of which saturates14.7 g

Carbohydrate63.5 g

of which sugars26 g

Dietary Fibre6.7 g

Protein66.8 g

Sodium981 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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 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, thinly slice pear into wedges. • 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.