Easy Baja Salmon & Spinach Garlic Rice
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Easy Baja Salmon & Spinach Garlic Rice

Easy Baja Salmon & Spinach Garlic Rice

with Zesty Salsa & Yoghurt

Baja-style food draws inspiration from both Mexico and California, taking advantage of fresh flavours and plenty of seafood! Give it a whirl tonight with tender, mildly spiced salmon, complete with a lovely char, plus sweet tomatoes and citrus-spiked yoghurt to balance the richness.

Tags:
Air Fryer Friendly
•Over 30g protein
•Climate Superstar
Allergens:
Milk
•Fish

The quantities provided above are averages only.

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

Preparation Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

tomato

1

cucumber

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 sachet

Tex-Mex spice blend

1 packet

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)3020 kJ
Calories722 kcal
Fat30.6 g
of which saturates10.2 g
Carbohydrate70.7 g
of which sugars8.1 g
Dietary Fibre10.9 g
Protein37.6 g
Sodium593 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Air Fryer
•Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes

2
2

• Meanwhile, roughly chop tomato and cucumber. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste with salt and pepper

3
3

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, pat salmon dry with a paper towel and season both sides with Tex-Mex spice blend. • Set air fryer to 200°C. Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes.

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat, then season.

4
4

• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with Baja salmon, zesty salsa and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy