Spiced Salmon & Tex-Mex Brown Rice Bowl
with Charred Corn Slaw & Garlic Yoghurt
Give juicy salmon some heat with our Tex-Mex spice blend and you have a flavourful protein for a calorie-conscious burrito bowl. The garlic-infused brown rice is so fluffy and flavourful, you won't even miss the white rice.
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
1 packet
brown rice
1 tin
sweetcorn
1
Red Radish
1
brown onion
2 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
lemon pepper seasoning
1 bag
slaw mix
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain.
• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, thinly slice red radish. Thinly slice brown onion. Finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts or until fragrant. Add Greek-style yoghurt, stirring to combine. Season. • Pat salmon dry with a paper towel (this helps it crisp up in the pan). • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and generous pinch of salt and pepper. Add salmon and turn to coat.
• When the rice has 10 minutes remaining, heat a large frying pan, with a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until charred and just cooked through, 2-4 minutes each side.
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Add Tex-Mex spice blend, and cook, until fragrant, 1 minute. • Return brown rice to pan, tossing to coat, 1 minute. Season to taste. • To bowl with charred corn, add slaw mix, radish, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide brown rice and charred corn slaw between bowls. Top with salmon and garlic yoghurt to serve. Enjoy!