Quick Baja Salmon & Garlic Rice
with Cherry Tomatoes & Lemon Yoghurt
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.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 punnet
Snacking Tomatoes
1 bag
baby spinach leaves
½
lemon
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tsp
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• 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!