Baja Salmon & Spinach Garlic Rice
with Cherry Tomatoes & Lemon Yoghurt
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 cherry tomatoes and citrus-spiked yoghurt to balance the richness.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
snacking tomatoes
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Tex-Mex spice blend
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
Nutritional Values
Utensils
Instructions
• 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 snacking 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 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. Remove from heat, then season.
TIP: Patting the skin dry helps it crisp up in the pan! TIP: Don't worry if your salmon gets a little charred during cooking. This adds to the flavour!
• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with Baja salmon, cherry tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!
