Orange Baked Salmon

Middle Eastern Couscous
This meal is packed with aromatic flavours!
1,423 Reviews
Cals 848 · Prot 59 · Carbs 81 · Fat 31
Family-Friendly
Try Hello Chef Now
30 min
Orange Baked Salmon with Middle Eastern Couscous
This meal is packed with aromatic flavours!
1,423 Reviews
Cals 848 · Prot 59 · Carbs 81 · Fat 31
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet 6*
350 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp
Orange
1 Piece
For couscous
Fresh mint
10 Grams
Cucumber
2 Piece
Water
300 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Couscous 10*
150 Grams
Fresh zaatar
20 Grams
Black pepper
0.5 Tsp
Coriander cumin powder
4 Grams
Garlic onion powder
4 Grams
To serve
Feta cheese 4*
100 Grams

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep salmon

1 Prep salmon

Preheat the oven to 200°C/180°C fan. Portion the salmon. Add the salmon fillet to a baking dish, skin side down. Sprinkle with salt and pepper and drizzle with olive oil. Juice half of the oranges and slice the remaining oranges thinly. Arrange the slices on top and save the juice for later. Bake for 15-20 min.
Prep

2 Prep

Roughly chop the cucumbers. Finely chop the mint and zaatar leaves.
Couscous

3 Couscous

Add the stock cube to the measured water . Once boiling, add garlic onion powder and coriander cumin powder. Once mixed, add the couscous. Remove from the heat and cover with a lid. Set aside for 5 min until the water is absorbed.
Assemble

4 Assemble

Let the couscous cool in the fridge. Once cooled a bit, fluff the couscous with a fork and combine it with the cucumbers, mint and zaatar. Add the orange juice and a generous drizzle of olive oil. Season with salt and pepper.
Serve

5 Serve

Divide the salmon and couscous among plates. Crumble the feta cheese over the top and serve immediately.
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