Easy Baja Salmon & Spinach Garlic Rice

Name: Easy Baja Salmon & Spinach Garlic Rice with Zesty Salsa, Yoghurt & Fetta
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; butter; 1 water; salt; 2 Garlic; 1 Basmati Rice; 1 Tomato; 1 Cucumber; 1 Spring Onion; 1 Lemon; 1 Greek-Style Yoghurt; 1 Salmon; 1 Tex-Mex Spice Blend; 1 Baby Spinach Leaves; 1 Fetta Cubes

with Zesty Salsa, Yoghurt & Fetta

Get up to $200 off!

Baja-style food draws inspiration from well-loved Latin flavours, taking advantage of fresh ingredients 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

Allergens:

Milk

•Pesce

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

Garlic

Basmati Rice

Tomato

Cucumber

Spring Onion

Lemon

Greek-Style Yoghurt

Salmon

Tex-Mex Spice Blend

Baby Spinach Leaves

Fetta Cubes

Not included in your delivery

olive oil

butter

water

salt

Nutritional Values

Energy (kJ)3030 kJ

Calories724 kcal

Fat32.4 g

of which saturates11.6 g

Carbohydrate66.9 g

of which sugars6.5 g

Dietary Fibre7.1 g

Protein39.6 g

Sodium930 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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 the 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.

• Meanwhile, roughly chop tomato and cucumber. Thinly slice spring onion. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine tomato, cucumber, spring onion, 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.

• 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.

• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!