Easy Baja Salmon & Spinach Garlic Rice

Name: Easy Baja Salmon & Spinach Garlic Rice with Zesty Salsa, Fetta Cubes & Lemon Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Basmati Rice; 2 Garlic; 1 Spring Onion; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 Tomato; 280 g Salmon; 1 Cucumber; 1 sachet Tex-Mex Spice Blend; 1 Lemon; 1 packet Fetta Cubes; ¼ tsp salt; 15 g butter; 1.5 cup water (for the rice); 1 drizzle olive oil

with Zesty Salsa, Fetta Cubes & Lemon Yoghurt

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

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

1 packet

Basmati Rice

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

Garlic

Spring Onion

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Tomato

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Cucumber

1 sachet

Tex-Mex Spice Blend

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

Lemon

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

¼ tsp

salt

15 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

1 drizzle

olive oil

Nutritional Values

Calories766 kcal

Energy (kJ)3200 kJ

Fat36.8 g

of which saturates12.7 g

Carbohydrate67 g

of which sugars6.5 g

Dietary Fibre7.4 g

Protein39.7 g

Sodium947 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

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