Middle Eastern Honey-Glazed Salmon

Name: Middle Eastern Honey-Glazed Salmon with Carrot, Broccoli Couscous & Garlic Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Couscous; 1 packet Roasted almonds; 280 g Salmon; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 Baby Broccoli; 1 Carrot; 1 sachet Ras el Hanout; 1 Radish

with Carrot, Broccoli Couscous & Garlic Yoghurt

Get up to $175 off

Allergens:

Wheat

•Gluten

•Almond

•Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Roasted almonds

(Contains: Almond; )

280 g

Salmon

(Contains: Fish; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

Baby Broccoli

Carrot

1 sachet

Ras el Hanout

Radish

Nutrition Values

Calories662 kcal

Energy (kJ)2770 kJ

Fat32.3 g

of which saturates5.9 g

Carbohydrate47.3 g

of which sugars7.9 g

Dietary Fibre5.3 g

Protein42.7 g

Cholesterol1.1 mg

Sodium564 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Grate carrot. Cut baby broccoli into thirds. • In a medium saucepan, heat a drizzle of olive oil and butter over a medium-high heat. Cook carrot and baby broccoli, stirring, until softened, 4-5 minutes. • Add couscous, boiling water and a good pinch of salt. Stir to combine, cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot and remaining garlic, stirring, until softened, 2-3 minutes. • Add the boiling water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, return the 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. • Remove pan from heat, then add the honey, turning salmon to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

• To a medium bowl, add the radish, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Divide carrot and broccoli couscous between plates. • Top with Middle Eastern honey-glazed salmon, salad and garlic yoghurt.