Charred Salmon Tikka & Garlic Rice
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Charred Salmon Tikka & Garlic Rice

Charred Salmon Tikka & Garlic Rice

with Mango Chutney & Kachumber Salad

This dish is loaded with amazing tastes! Charred salmon coated in masala paste cooled down with a lime zested cucumber raita is exciting enough but paired nicely with the herby kachumber salad, mango chutney and garlic rice, it’s a pleasing fresh rollercoaster in each bite.

Allergens:
Milk
fish

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

½

lime

1

cucumber

1

tomato

1 bag

coriander

1 packet

salmon

(Contains fish; )

1 packet

Masala Paste

1 packet

mango chutney

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.5 cup

water

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Nutrition Values

Energy (kJ)3556 kJ
Fat41.9 g
of which saturates12.1 g
Carbohydrate80.8 g
of which sugars13.8 g
Protein38.5 g
Sodium547 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

Instructions

1
1

Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

While the rice is cooking, zest lime to get a pinch, then cut into wedges. Finely chop cucumber. In a medium bowl, combine lime zest, Greek-style yoghurt and 1/2 the chopped cucumber. Season to taste with salt and pepper.

3
3

Finely chop tomato and coriander. In a second medium bowl, combine tomato, coriander and remaining cucumber. Add a squeeze of lime juice and a drizzle of olive oil. Stir to combine and season to taste. Set aside.

4
4

In a third medium bowl, combine salmon, masala paste and a pinch of salt. Toss to coat.

5
5

In a large frying pan, heat a drizzle of olive oil over medium heat. When oil is hot, cook salmon, skin-side down, until just cooked through, for 3-4 minutes on each side (depending on thickness).

TIP: Cook times will vary depending on the size of the fillet. TIP: The masala paste will char slightly in the pan, this adds to the flavour!

6
6

Divide garlic rice and charred salmon tikka between plates. Top with cucumber raita, kachumber salad and a dollop of mango chutney. Serve with remaining lime wedges.