Middle Eastern Salmon
over Spiced Labneh with Honey-Lime Sauce
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
You'll lose count of the flavour layers: the complexity of ras el hanout spices, the lip-smacking combo of honey and lime and creaminess of labneh spiked with hot sauce. Dig into air-fried salmon and carrots over toasty pearl couscous, and let yourself go deep.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 400g Multicoloured Nantes carrots
- 1 Lime
- 25g Almonds
- 15ml Sambal oelek
- 14g Honey
- 165g Multicoloured pearl couscous
- 60ml Labneh
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Almonds • Milk • Salmon • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
Air fryer
Total Fat
38 g
Saturated Fat
9 g
Sodium
480 mg
Total Carb
104 g
Sugars
19 g
Protein
50 g
Fibre
10 g
Preparation
Fry the carrots
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve the carrots lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil, ½ the red ras el hanout and S&P.
- Add to the air fryer and fry, shaking halfway, 12 to 14 min., until tender.
- Transfer to a plate.
Toast the almonds
- Meanwhile, heat a medium, dry pot on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pot.
Boil the couscous
- In the same pot, bring salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Make the honey-lime sauce & spiced labneh
- Meanwhile, juice the lime.
- In a small bowl, whisk the lime juice, honey and ½ the sambal oelek.
- In a second small bowl, combine the labneh, remaining sambal oelek and S&P.
Fry the salmon
- Meanwhile, pat the salmon* dry and rub with a drizzle of oil; season with the remaining red ras el hanout and S&P.
- Brush with the honey-lime sauce.
- Add to the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
Finish & serve
- To the pot of couscous, add the almonds; stir well.
- Divide the spiced labneh between your plates and spread out in a circular motion.
- Top with the couscous, carrots and salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
