Easy Moroccan Salmon & Garlic Yoghurt
with Carrot 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. Cut through the richness with a fresh pear salad and that’s your weeknight dinner sorted!
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
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
chermoula spice blend
1
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
pear
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
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Set air fryer to 200°C. Pat salmon dry with a 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 an 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 (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, then bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes, then fluff up with a fork. Cover to keep warm.
• Meanwhile, thinly slice pear 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 pear, 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!