Caribbean-Spiced Salmon & Mango Salsa

Name: Caribbean-Spiced Salmon & Mango Salsa with Coconut Corn Rice & Baby Broccoli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet coconut milk; ⅔ cup water; 1 packet basmati rice; ½ tin sweetcorn; ½ tin Tinned Mango; 1 cucumber; ½ packet coriander; 2 clove garlic; 1 radish; 1 packet salmon; ½ bunch baby broccoli; 1 packet sweet chilli sauce; drizzle white wine vinegar; 1 sachet Mild Caribbean Jerk Seasoning

with Coconut Corn Rice & Baby Broccoli

Get up to $175 off

It’s time to put your feet up, sit back and relax, preferably on a sunny beach with a chilled beverage because this bowl is ready for summer time vibes. Fresh Caribbean salmon with a fruitful mango salsa on top with a sunny yet mild chilli sauce to kick start the relaxation.

Tags:

Bestseller

Allergens:

Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

coconut milk

1 packet

basmati rice

½ tin

sweetcorn

½ tin

Tinned Mango

cucumber

½ packet

coriander

2 clove

garlic

radish

1 packet

salmon

(Contains: Fish; )

½ bunch

baby broccoli

1 packet

sweet chilli sauce

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

⅔ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4132 kJ

Fat44.7 g

of which saturates18.3 g

Carbohydrate101.8 g

of which sugars33.5 g

Protein40 g

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, add coconut milk, the water and a generous pinch of salt, then bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and 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, drain sweetcorn (see ingredients). Drain tinned mango (see ingredients) and roughly chop. Roughly chop cucumber and coriander(see ingredients). Finely chop garlic. Thinly slice radish. • Pat salmon dry with paper towel. In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add salmon and gently turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli (see ingredients) until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a plate and cover to keep warm.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down, until just cooked through, 2-4 minutes each side. • Remove the pan from heat, then add sweet chilli sauce and a splash of water and gently turn the salmon to coat.

• While the salmon is cooking, combine radish, mango, cucumber, coriander and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Add the charred corn to the coconutrice and stir through.