HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Caribbean Salmon & Pineapple Salsa
Quick Caribbean Salmon & Pineapple Salsa

Quick Caribbean Salmon & Pineapple Salsa

with Spinach Garlic Rice

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Take a journey to the Caribbean islands with this lightly spiced salmon, lentils and dreamy garlic rice. With loads of flavour in every bite, this meal will take your tastebuds on a whirlwind adventure!

The recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:QuickNot Suitable for CoeliacsNaturally Gluten-Free

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

1 tin

pineapple slices





1 bag

baby spinach leaves

1 packet


(ContainsFishMay be present Crustacea, Milk, Soy)

1 sachet

mild Caribbean jerk seasoning


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


2 tsp

white wine vinegar

1 tsp

plain flour (or gluten-free plain flour)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3266 kJ
Fat32.7 g
of which saturates10.9 g
Carbohydrate81.4 g
of which sugars18.3 g
Protein36.4 g
Sodium1035 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add basmati rice, water and the salt 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!


• Meanwhile, drain pineapple slices, reserving the juice. • Heat a large frying pan over a high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Remove from the pan and finely chop. • Finely chop cucumber and tomato. • In a medium bowl, combine the white wine vinegar, pineapple juice (1/2 tbs for 2 people / 1 tbs for 4 people), a small drizzle of olive oil and a pinch of salt and pepper. Toss the cucumber, tomato, and pineapple to combine.


• On a plate, combine mild Caribbean jerk seasoning and plain flour. Pat salmon dry and press into the spice blend to coat. • In a medium frying pan heat a drizzle of olive oil to a medium heat. When the oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

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

TIP: Patting the skin dry helps it crisp up in the pan!


• Stir baby spinach leaves through the garlic rice until wilted. • Divide the rice between bowls. Top with the Caribbbean salmon and pineapple salsa.