Moroccan Seared Salmon & Freekeh Salad

Name: Moroccan Seared Salmon & Freekeh Salad with Roast Veggies, Yoghurt & Parsley
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sweet potato; 1 beetroot; 1 sachet ras el hanout; 1 packet freekeh; 1 sachet vegetable stock powder; 1 tsp vinegar (white wine or red wine); 1 clove garlic; 1 packet salmon; ½ tbs honey; 15 g butter; 1 bag parsley; 1 packet Greek-style yoghurt

with Roast Veggies, Yoghurt & Parsley

Up to 180$ + Free Treats / Extras for Life

With its delicate texture and rich flavour, salmon stands up perfectly to our ras el hanout spice blend and a hearty grain salad. Make sure the pan gets nice and hot before you drop in the salmon, skin-side down. It’s the secret to delightfully crispy skin that won’t stick!

Tags:

Dietitian approved

Allergens:

Gluten

•Fish

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

beetroot

1 sachet

ras el hanout

1 packet

freekeh

(Contains: Gluten;)

1 sachet

vegetable stock powder

1 clove

garlic

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 bag

parsley

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

½ tbs

honey

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3068 kJ

Fat33.2 g

of which saturates9.7 g

Carbohydrate51.2 g

of which sugars24.5 g

Protein42.4 g

Sodium695 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiled water. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Add vegetable stock powder and cook, stirring to combine. Remove from heat and set aside.

TIP: Freekeh is cooked when it has softened but still retains some bite.

• Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Finely chop garlic, then set aside. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.

• When freekeh has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove pan from heat and add honey, gently turning salmon to coat. • In the last minute, add the butter and garlic, gently turning salmon to coat.

• While the salmon is cooking, roughly chop parsley (reserve some for garnish!). • To the saucepan with the freekeh, add roasted veggies, parsley, and a drizzle vinegar and olive oil. Gently stir to combine. Season to taste.

• Divide freekeh salad with roast veggies between plates. Top with seared salmon. • Top with a dollop of Greek-style yoghurt. • Sprinkle over reserved parsley to serve. Enjoy!