Middle Eastern Salmon & Garlic Yoghurt
with Carrot Couscous & Apple-Rocket Salad
There's no need to seek out and measure a bunch of spices when you have our Middle-Eastern seasoning handy; brimming with the best spices on the market. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
Middle Eastern seasoning
1
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
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
drizzle
white wine vinegar
Utensils
Cooking Steps
• Set air fryer to 200°C. Pat salmon dry with paper towel. • In a medium bowl, combine Middle Eastern seasoning and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side up into air fryer basket. Cook until just cooked through, 10-12 minutes. • In the last 2 minutes of cook time, drizzle over the honey and cook until golden. Transfer to a plate to rest.
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 vegetable stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid, remove from heat and set aside for 5 minutes, until water is absorbed. Fluff with a fork.
• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season with salt and pepper, then set aside.
• In a second medium bowl, combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar. Season to taste. • Divide carrot couscous and apple-rocket salad between bowls. • Top with Middle Eastern salmon. Serve with garlic yoghurt. Enjoy!
