Speedy Moroccan Salmon & Garlic Yoghurt
with Carrot Couscous & Rocket Salad
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Soy
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. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!
Ingredients
1 sachet
Vegetable Stock Pot
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Pear
1 packet
Spinach & Rocket Mix
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
2
Garlic
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
1 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 a foil-lined 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. In the last minute, add the honey, gently turning
salmon to coat. Transfer to a plate to rest.
• Meanwhile, grate carrot (see ingredients).
• 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 stock concentrate, then bring to the boil.
• Add couscous and stir to combine. Cover with a lid, then remove from heat.
• Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.
• Meanwhile, thinly slice apple/pear 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 small heatproof bowl.
• Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste with salt and pepper, then set aside.
• In a second medium bowl, combine pear, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar. Season to taste.
• Divide carrot couscous and rocket salad between plates.
• Top with Moroccan salmon. Serve with garlic yoghurt. Enjoy!
