Double Baja Salmon & Spinach Garlic Rice

Name: Double Baja Salmon & Spinach Garlic Rice with Tomatoes & Lemon Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 tomato; ½ lemon; 1 packet Greek-style yoghurt; 2 packet salmon; 1 sachet Tex-Mex Spice Blend; 1 packet baby spinach leaves

with Tomatoes & Lemon Yoghurt

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Baja-style food draws inspiration from both Mexico and California, taking advantage of fresh flavours and plenty of seafood! Give it a whirl tonight with tender, mildly spiced salmon, complete with a lovely char, plus sweet tomatoes and citrus-spiked yoghurt to balance the richness.

We’ve replaced the snacking tomatoes in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Air Fryer Friendly

Allergens:

Milk

•Fish

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

tomato

lemon

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 packet

salmon

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

1 sachet

Tex-Mex Spice Blend

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

1 packet

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

Nutritional Values

Energy (kJ)4242 kJ

Calories1014 kcal

Fat50.2 g

of which saturates13.6 g

Carbohydrate71.2 g

of which sugars5.5 g

Dietary Fibre11.2 g

Protein66.1 g

Sodium645 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Air Fryer

•Large Frying Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

• Meanwhile, roughly chop tomatoes. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, pat salmon dry with a paper towel and season both sides with Tex-Mex spice blend. • 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. Cook in batches if your pan is getting crowded. Remove from heat, then season.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook salmon in batches for the best results.

• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with Baja salmon, tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!