Coconut Jerk Salmon & Corn Rice

Name: Coconut Jerk Salmon & Corn Rice with Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet salmon; 1 tin sweetcorn; 1 clove garlic; 20 g butter; 1 packet basmati rice; 1.25 cup water; 1 sachet mild Caribbean jerk seasoning; 1 packet coconut milk; 1 packet baby spinach leaves; 1 tomato; drizzle white wine vinegar

with Tomato Salad

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This easy 4-stepper is loaded with a lot of goodness and there’s flavour packed into every inch. Salmon is the perfect protein for soaking up the corn rice and don’t forget the salad to freshen things up!

Tags:

Kid Friendly

Allergens:

Fish

•Milk

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 Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

salmon

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

1 tin

sweetcorn

1 clove

garlic

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

tomato

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3781 kJ

Calories904 kcal

Fat49.9 g

of which saturates25.5 g

Carbohydrate74.4 g

of which sugars7.1 g

Dietary Fibre9.6 g

Protein37.2 g

Sodium925 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Medium Pan

•Lid

Cooking Steps

PDF

• Rinse and drain rice. Drain sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add 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.

• 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. • Pat salmon dry with paper towel and season both sides.

TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, sprinkle with mild Caribbean jerk seasoning, then stir in coconut milk and remaining garlic paste, gently turning salmon to coat. Simmer until reduced slightly.