Coconut Jerk Salmon & Corn Rice
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Coconut Jerk Salmon & Corn Rice

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!

Tags:
Kid Friendly
Allergens:
Fish

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 Time5 minutes
DifficultyEasy

Ingredients

Serving amount

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

1.5 cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3702 kJ
Calories885 kcal
Fat47.2 g
of which saturates24.5 g
Carbohydrate75.4 g
of which sugars6.7 g
Dietary Fibre11.1 g
Protein37 g
Sodium928 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Pan
Lid

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• Divide corn rice between bowls. Top with coconut jerk salmon and cherry tomato salad. • Tear over coriander to serve. Enjoy!