Blackened Salmon Tikka & Garlic Rice
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Blackened Salmon Tikka & Garlic Rice

Blackened Salmon Tikka & Garlic Rice

with Tomato Salad & Mint Yoghurt

It’s time to taste a classic Indian-style dish tonight. With tangy, smokey salmon and garlic-infused rice in this flavoursome meal, we know you're going to love every bite!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk
Fish
Almond

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 bunch

mint

1 packet

Greek-style yoghurt

(Contains Milk;)

2

tomato

1 tub

tandoori paste

1 packet

salmon

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

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

¼ tsp

salt

1 tsp

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3584 kcal
Fat45.4 g
of which saturates13.5 g
Carbohydrate70 g
of which sugars8.3 g
Dietary Fibre0 g
Protein39.4 g
Cholesterol0 mg
Sodium1001 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Instructions

Get Prepped
1

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

TIP: The rice will finish cooking in its own steam so don't peek!

Make the raita
2

While the rice is cooking, pick and roughly chop the mint leaves. In a medium bowl, combine the Greek yoghurt and 1/2 the mint. Season to taste and mix well. Set aside.

Make the tomato salad
3

Roughly chop the tomato. In a second medium bowl, combine the tomato, white wine vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

Coat the salmon
4

In a third medium bowl, place the tandoori paste and salmon and gently turn to coat.

Cook the Salmon
5

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 3-4 minutes each side (depending on thickness).

TIP: The tandoori paste will char slightly in the pan, this adds to the flavour!

Serve Up
6

Stir the baby spinach leaves through the rice. Divide the garlic rice and blackened salmon tikka between plates. Top with the mint yoghurt and tomato salad. Garnish with the toasted almonds and remaining mint to serve.