Quick Baja Salmon & Garlic Rice

Name: Quick Baja Salmon & Garlic Rice with Cherry Tomatoes & Lemon Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 punnet Snacking Tomatoes; 1 bag baby spinach leaves; ½ lemon; 1 packet salmon; 1 packet Greek-style yoghurt; 1 sachet Tex-Mex spice blend; 1 tsp plain flour (or gluten-free plain flour)

with Cherry Tomatoes & Lemon 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 lemon yoghurt for a mouth-watering meal.

Tags:

Not Suitable for Coeliacs

•Easy Prep

Allergens:

Milk

•Fish

•Gluten

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

1 punnet

Snacking Tomatoes

1 bag

baby spinach leaves

lemon

1 packet

salmon

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Tex-Mex spice blend

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 tsp

plain flour (or gluten-free plain flour)

(Contains: Gluten;)

Nutritional Values

Energy (kJ)3321 kJ

Fat39.2 g

of which saturates12 g

Carbohydrate69.4 g

of which sugars5.7 g

Protein37.6 g

Sodium578 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick 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.

TIP: The rice will finish cooking in its own steam, so don't peek!

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

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. On a plate, combine Tex-Mex spice blend and the plain flour. Press salmon into spice mixture until fully coated. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat, then season.

TIP: Don't worry if your salmon gets a little charred during cooking. This adds to the flavour!

• Stir baby spinach through garlic rice. • Divide rice between plates. Top with Baja salmon, cherry tomatoes and lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!