Quick Moroccan Salmon & Garlic Yoghurt
with Gourmet Garden Parsley & Carrot Wholemeal Couscous- Fish
- Milk
- Gluten
- Wheat
- Crustaceans
- May contain traces of allergens
- Mollusc
- Soy
- Eggs
There's no need to seek out and measure a bunch of spices when you have our chermoula 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
Ingredients
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
chermoula spice blend
(May be present: Soy.)
1
carrot
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
½ packet
lightly dried parsley
1
apple
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk;)
½ packet
spinach & rocket mix
Not included in your delivery
olive oil
2 tbs
honey
20 g
butter
(Contains: Milk;)
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Utensils
Cooking Steps
• Set air fryer to 200°C. Pat salmon dry with paper towel. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side up into an air fryer basket and cook until just cooked through, 10-12 minutes. • In the last 2 minutes of cook time, drizzle over the honey and cook until golden.
TIP: No air fryer? Heat a large frying pan over 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.
• Meanwhile, 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 salt, and bring to the boil. • Add wholemeal couscous, stirring to combine. Cover with a lid and remove from heat. • Leave for 6 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.
• Meanwhile, thinly slice apple 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 with salt and pepper, then set aside.
• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot wholemeal couscous between bowls. • Top with Moroccan salmon and salad. • Serve with a dollop of garlic yoghurt. Enjoy!
