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 packet freekeh; 1 sachet vegetable stock powder; 1 sweet potato; 1 beetroot; 1 sachet ras el hanout; 1 clove garlic; 1 bag parsley; 1 packet salmon; 15 g butter; ½ tbs honey; 1 tsp white wine vinegar; 1 packet Greek-style yoghurt

with Roast Veggies, Yoghurt & Parsley

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Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with freekeh, an ancient grain hailing from the Middle East, this Moroccan salmon number will be one for the books!

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

1 packet

freekeh

(Contains: Gluten;)

1 sachet

vegetable stock powder

sweet potato

beetroot

1 sachet

ras el hanout

1 clove

garlic

1 bag

parsley

1 packet

salmon

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

½ tbs

honey

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)3069 kJ

Fat33.3 g

of which saturates10 g

Carbohydrate50.6 g

of which sugars24.5 g

Protein42.4 g

Sodium697 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• 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 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.

• Meanwhile, 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. Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.

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

• To the saucepan with the freekeh, add roasted veggies, parsley (reserve some for the garnish!), and a drizzle of white wine 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!