Chermoula Salmon & Leafy Garlic Rice
with Roasted Pumpkin-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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
courgette
1
carrot
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
chermoula spice blend
½ packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
salmon
(Contains fish; )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
1 packet
baby leaves
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Slice the zucchini into 1cm half-moons. Cut the carrot into 1cm chunks. • Place the zucchini, carrot and pumpkin peeled diced 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!
• 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!