Coconut Jerk Salmon & Corn Rice
with Cherry Tomato Salad
This easy 4 stepper is loaded with a lot of goodness and there's flavour packed into every inch. Shredded salmon is the perfect protein for soaking up the corn rice and don't forget the salsa to freshen things up!
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.
Ingredients
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 tin
sweetcorn
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
mild Caribbean jerk seasoning
1 packet
coconut milk
1 packet
baby spinach leaves
1 packet
snacking tomatoes
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• In the last minute of salmon cook time, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning salmon to coat. Simmer until reduced. • Meanwhile, roughly chop baby spinach leaves. Halve snacking tomatoes. • In a medium bowl, combine spinach, tomatoes and a drizzle of white wine vinegar and olive oil. Season.
• Divide corn rice between bowls. Top with coconut jerk salmon and cherry tomato salad. • Tear over coriander to serve. Enjoy!