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Easy Double Baja Salmon & Spinach Garlic Rice
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Easy Double Baja Salmon & Spinach Garlic Rice

Easy Double 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.

Tags:
Over 30g protein
Quick Prep
Quick
Allergens:
Milk
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 punnet

snacking tomatoes

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

2 packet

salmon

(Contains Fish; May be present: Crustacean, Molluscs. )

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

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Nutritional Values

Energy (kJ)4272 kJ
Fat51.5 g
of which saturates13.9 g
Carbohydrate70.5 g
of which sugars5.3 g
Protein65.8 g
Sodium650 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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, in batches, 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!

4
4

• 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!