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Middle Eastern Recipes

Quick Chermoula-Honey Salmon Salad

Quick Chermoula-Honey Salmon Salad

Quick Chermoula-Honey Salmon Salad

with Charred Capsicum & Babaganoush

Get up to $200 off!

These chermoula-honey salmon tenders deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a Middle Eastern flavour adventure!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

Allergens:

Pesce

•Egg

•Sesamzaad

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

tomato

1 sprig

spring onion

1 packet

salmon

1 sachet

chermoula spice blend

1 packet

babaganoush

1 packet

spinach & rocket mix

1 packet

Golden Goddess Dressing

1 packet

pepitas

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2696 kJ

Calories644 kcal

Fat48.9 g

of which saturates8.2 g

Carbohydrate20.1 g

of which sugars11.4 g

Dietary Fibre7.4 g

Protein37.8 g

Sodium798 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. • In a medium bowl, combine salmon, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.

3

• 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. • Remove from heat and add the honey, gently turning salmon to coat.

4

• To the bowl with the capsicum, add cucumber, spring onion, spinach & rocket mix and golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide golden goddess salad between bowls. • Top with Middle Eastern glazed salmon and babaganoush. • Garnish with pepitas. Enjoy!

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