Quick Double Moroccan Salmon & Garlic Yoghurt
with Gourmet Garden Parsley & Carrot Wholemeal Couscous
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 (think coriander, paprika, cumin, cinnamon, and then some), it really elevates tonight's salmon dinner
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 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Chermoula Spice Blend
(Contains Sulphites;)
1
carrot
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½ packet
lightly dried parsley
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
¼ tsp
salt
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Set your air fryer to 200°C. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend, the salt and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes. Cook in batches if your pan is getting crowded.
TIP: No air fryer? Return frying pan to 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, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.
• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.
• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot couscous and salad between bowls. • Top with Moroccan salmon. • Serve with garlic yoghurt. Enjoy!