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Quick Baja Salmon & Garlic Rice

Quick Baja Salmon & Garlic Rice

with Cherry Tomatoes & Lime Yoghurt

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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.

Tags:QuickNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkFishGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

½

lime

1 packet

salmon

(ContainsFish)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

1 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3370 kJ
Fat40 g
of which saturates13.1 g
Carbohydrate69.7 g
of which sugars8.2 g
Protein38 g
Sodium723 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

In a small bowl, combine the Greek-style yoghurt and a squeeze of lime juice. Season to taste and set aside.

4

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.

5

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!

6

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.