Morrocan Honey-Glazed Salmon
with Carrot Couscous, Garlic Yoghurt & Salad
There's no need to seek out and measure a bunch of spices when you have our ras el hanout 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. Don't forget the fresh parsley garnish, it really makes all the flavours sing!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
carrot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
2 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
ras el hanout
1 bag
mixed salad leaves
1 bag
parsley
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20
butter
(Contains Milk;)
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Grate the 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 couscous, the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and a good pinch of salt. Stir to combine, cover with a lid and remove from heat. • Set aside for 5 minutes. Fluff up with a fork. Cover to keep warm.
• Meanwhile, roughly chop tomato. Set aside. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over mediumhigh heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste, then set aside.
• Pat salmon dry with paper towel. • In a medium bowl, combine ras el hanout, the salt and a drizzle of olive oil. Add salmon, gently turning to coat. • 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, turning salmon to coat. Remove from heat. • Just before serving, combine tomato, mixed salad leaves and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste.
• Divide carrot couscous and salad between plates. Top with Moroccan honey-glazed salmon. • Serve with a dollop of garlic yoghurt and tear over parsley. Enjoy!