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Blackened Salmon Tikka & Brown Rice with Tomato Salad & Cucumber Raita
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Blackened Salmon Tikka & Brown Rice with Tomato Salad & Cucumber Raita

Blackened Salmon Tikka & Brown Rice with Tomato Salad & Cucumber Raita

NEW | Lean protein | Healthier Carbs | Packed with Veggies

Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. First up is a refreshing chopped salad of cucumber and tomato to add a touch of zing, then there’s a creamy cucumber raita to mellow everything out. With smokey salmon and garlic-infused rice, this is one deliciously healthy and nutritionally balanced meal.

Not Suitable for Coeliacs
Naturally Gluten-Free

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


Serving amount

2 clove


¾ packet

brown rice

1 unit


1 packet

Greek-style yoghurt

(Contains Milk;)

2 unit


1 bag

baby spinach leaves

1 bag


1 tub

tandoori paste

1 packet


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

Not included in your delivery

olive oil

3 cup


¼ tsp


1 tsp

white wine vinegar


Nutritional Values

per serving
Energy (kJ)2700 kJ
Calories0 kcal
Fat29.3 g
of which saturates5.6 g
Carbohydrate53.6 g
of which sugars9.9 g
Dietary Fibre0 g
Protein38.7 g
Cholesterol0 mg
Sodium1020 mg
The average adult daily energy intake is 8700 kJ


Medium Non-Stick Pan
Medium Pan


Cook the brown rice

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the brown rice (see ingredients list) and the water, stir, and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

Make the cucumber raita

While the rice is cooking, finely chop the cucumber. In a medium bowl, combine the Greek yoghurt and 1/2 the chopped cucumber. Season to taste with salt and pepper and mix well. Set aside.

make the tomato salad

Finely chop the tomato. Roughly chop the baby spinach leaves. Finely chop the coriander (reserve a few leaves for garnish). In a second medium bowl, combine the tomato, baby spinach, coriander and remaining cucumber. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

coat the fish

In a third medium bowl, combine the tandoori paste and salmon and gently toss to coat.

cook the salmon

In a medium frying pan, heat a drizzle of olive oil over a medium heat. When the oil is hot, add the salmon, skin-side down, and cook 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!


Divide the brown rice and salmon tikka between plates. Serve with the cucumber raita and tomato salad. Garnish with the reserved coriander leaves.