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.
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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; )
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
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!
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.
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.
In a third medium bowl, combine salmon, masala paste and a pinch of salt. Toss to coat.
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!
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.