Blackened Salmon Tikka & Garlic Rice

Name: Blackened Salmon Tikka & Garlic Rice with Tomato Salad & Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 1 bunch mint; 1 packet Greek-style yoghurt; 2 tomato; 1 tsp white wine vinegar; 1 tub tandoori paste; 1 packet salmon; 1 packet flaked almonds; 1 bag baby spinach leaves

with Tomato Salad & Mint Yoghurt

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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

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

1 bunch

mint

1 packet

Greek-style yoghurt

(Contains: Milk;)

tomato

1 tub

tandoori paste

1 packet

salmon

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

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, 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

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

1 tsp

white wine vinegar

Nutritional Values

per serving

Calories3584 kcal

Fat45.4 g

of which saturates13.5 g

Carbohydrate70 g

of which sugars8.3 g

Protein39.4 g

Sodium1001 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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!

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.

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.

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

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!

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.