Baja-style food draws inspiration from both Mexico and California, and features fresh flavours, vibrant spices and lots of seafood! Tonight, give this super speedy dish a whirl by smothering juicy salmon in a mildly spicy seasoning and pairing it with garlicky rice and cooling lime yoghurt for a mouth-watering meal.
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baby spinach leaves
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Tex-Mex spice blend(May be present Gluten)
plain flour (or gluten-free plain flour)(ContainsGluten)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, chop the cherry tomatoes. Roughly chop the baby spinach leaves. Zest the lime to get a good pinch, then slice into wedges. In a medium bowl, combine the cherry tomatoes, lime zest and a small drizzle of olive oil. Season with salt and pepper.
In a small bowl, combine the Greek-style yoghurt and a squeeze of lime juice. Season to taste and set aside.
SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. On a plate, combine the Tex-Mex spice blend and flour. Press the salmon into the flour spice blend so it's fully coated.
In a large frying pan, heat a drizzle of olive oil to a medium heat. When the oil is hot, cook the salmon skin-side down first, until just cooked through, 2-4 minutes each side. Remove from the heat and season.
TIP: Don't worry if your salmon gets a little charred during cooking. It adds to the flavour!
Stir the baby spinach through the rice and divide between bowls. Top with the baja salmon, cherry tomatoes and lime yoghurt. Serve with any remaining lime wedges on the side.