Double Chermoula Salmon & Leafy Garlic Rice
with Roasted Veggies & Lemon Yoghurt
Seared pink salmon has got to be the fanciest fish in the sea, elegant and fresh. Tonight, we’ve tossed it in our chermoula-spice blend, lending a bright and zesty flavour. Laid atop a bed of leafy garlic rice with a rainbow of roast veg, this simple and flavourful meal allows the salmon to shine!
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Ingredients
1
Courgette
1
Carrot
Garlic
1
Chermoula Spice Blend
1
Greek-Style Yoghurt
(Contains Milk; )
2
Salmon
(Contains fish; )
1
Lemon
1
baby leaves
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
water
1
salt
Nutrition Values
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Slice zucchini into 1cm half-moons. Cut carrot 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 arrange in a single layer and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
• While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. • Add jasmine rice, the water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• In a medium bowl, combine chermoula spice blend, 1/2 the Greek yoghurt and salmon. Season with a pinch of salt and pepper and toss to coat. Set aside.
• While the rice is cooking, heat a medium frying pan over medium-high heat. Add flaked almonds and toast until golden, 2-3 minutes. Return the frying pan with a drizzle of olive oil over medium-high heat. • When the oil is hot, add salmon to the pan, skin side down, 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the rice is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Return the frying pan with a drizzle of olive oil over a medium-high heat. • When the oil is hot, add the salmon to the pan, skin side down, 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! TIP: Cook in batches if your pan is getting crowded.
• While the salmon is cooking, zest lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the remaining Greek yoghurt, the lemon zest, a pinch of salt and pepper and a drizzle of olive oil. Set aside. When the rice is done, stir through baby spinach leaves.
• Divide garlic and spinach rice between plates and top with the roasted veggies, chermoula salmon and lemon-yoghurt. • Squeeze over the lemon wedges to serve. Garnish with flaked almonds. Enjoy!