Skip to main content
Moroccan Spiced Salmon

Moroccan Spiced Salmon

with Lemon and Onion Couscous

Recipe Development Team
Recipe Development TeamPublished on April 20, 2016

Ever wonder who that chirpy person is who replies to your tweets and Facebook messages? It’s none other than Nia! Nia joined the Fresh Farm a while ago and wins over the hearts of the team by getting all sorts of tasty samples delivered to us every week, for our tasting sessions. Our Seasoned Pioneers Ras-el-Hanout is Nia’s favourite sample, which is what inspired this week’s delicious salmon. Nia is also one of the judges for our weekly Recipe Photo of the Week competition, so it pays to be on her good side!

Tags:
Healthy
Lactose Free
Allergens:
Fish
Celery
Sulphites
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Ras-el-Hanout

2

Salmon Fillet

(Contains: Fish)

½

Red Onion

3

Mint

2

Vine Tomatoes

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

¾

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

½

Lemon

Nutritional information

/ per serving
Energy (kcal)556 kcal
Energy (kJ)2326 kJ
Fat19 g
of which saturates4 g
Carbohydrate60 g
Protein36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Mixing Bowl
Knife
Medium Saucepan
Grill Pan
Grater
Plate

Cooking Instructions and Tips

1

Mix the ras-el-hanout with 1 tsp of olive oil. Rub the mixture over the salmon and season with a pinch of salt and a good grind of black pepper. Leave to rest until we’ve done a bit more of the prep.

Chop the tomatoes into cubes
2

Peel and finely chop the red onion. Finely chop the mint leaves. Finely chop the vine tomatoes into cubes (½cm small if your knife skills allow!).

Cook the onion until soft
3

Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Add the red onion with a good pinch of salt and pepper. Slowly cook with a lid on the pan for 20 mins until soft and sweet. Tip: Check back to make sure they are not sticking to the pan and add a dash of water if they are.

4

Once the red onion is cooked add 250ml of water to the pan. Once it comes to a boil add half the vegetable stock pot and remove the pan from the heat. Add the couscous into the pan and stir everything together. Place a lid on the pan for 5 mins whilst you cook the fish.

5

Pre-heat your grill to high. Heat 1 tsp of olive oil in a non-stick frying pan on medium heat. Get your pan nice and hot before placing the salmon in the pan, skin-side down. Cook for 4 mins without touching the salmon.

Spoon over the lemon juice
6

Take your salmon off the hob and place it on the top shelf under your grill. Leave it for 4 mins, or until cooked to your liking. Remove from under the grill and add 2 tsp of butter(if you have some and feel decadent!). Squeeze 2 tsp of lemon juice and spoon over your salmon.

Mix into the couscous
7

Stir the chopped mint and tomato into the couscous. Pour any juices from the pan into the couscous and stir. Grate in ¼ tsp of lemon zest (more if you want it really citrussy).

8

To serve, place your couscous into your bowl, top it off with your salmon and squeeze over a little more lemon juice.

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange