Quick Caribbean Salmon & Pineapple Salsa
with Spinach Garlic Rice
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.
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 tin
pineapple slices
1
cucumber
1
tomato
1 bag
baby spinach leaves
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
2 tsp
white wine vinegar
1 tsp
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Cooking Steps
• 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.