Chermoula Salmon & Garlic Rice
with Roasted Veggies & Yoghurt
We know you’re going to love this Moroccan-inspired way of enjoying salmon. We’ve selected this ideal piece of fish to complement our popular chermoula spice blend, and have added garlic rice and roasted veggies for extra deliciousness.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
zucchini
1
red onion
1
carrot
1
beetroot
1 sachet
chermoula spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the zucchini into 1cm half-moons. Cut the red onion into 2cm wedges. Cut the carrot (unpeeled) and beetroot into 1cm chunks. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
In a medium bowl, combine the chermoula spice blend and 1/2 the Greek yoghurt. Season with salt and pepper. Add the salmon and toss to coat. Set aside.
While the rice is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Don't worry if your salmon gets a little charred during cooking. It adds to the flavour!
When the rice is done, stir the baby spinach leaves through the garlic rice.
Divide the garlic and spinach rice between plates and top with the roasted veggies, chermoula salmon and the remaining yoghurt.