Moroccan 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.
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
carrot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1
tomato
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
ras el hanout
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. 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 couscous, the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and vegetable stock powder. Stir to combine, cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.
• Meanwhile, roughly chop tomato. • 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, 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, gently turning salmon to coat. Transfer to a plate to rest. • While the salmon is cooking, combine tomato, mixed salad leaves and a drizzle of olive oil and the 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. Enjoy!