Quick Caribbean Salmon
with Rapid Rice & Charred Corn Salad
Take a journey to the Caribbean islands with this lightly spiced salmon and garlic rice. With loads of flavour in every bite, this meal will take your tastebuds on a whirlwind adventure!
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
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 sachet
vegetable stock powder
1
tomato
½
lemon
1 bag
baby spinach leaves
½ tin
sweetcorn
1 packet
salmon
(ContainsFish)1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
• Boil the kettle. • Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to pan. Stir through vegetable stock powder. Set aside.
• While rice is cooking, roughly chop tomato. Zest lemon to get a pinch, then slice into wedges. Roughly chop baby spinach leaves. Drain sweetcorn (see ingredients). • Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl along with tomato, baby spinach, a drizzle of olive oil and a generous squeeze of lemon juice. Season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out!
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add salmon and turn to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook salmon, skin-side down first, until cooked through, 3-4 minutes on each side.
TIP: The spice blend will char a little in the pan, don’t worry, this adds to the flavour!
• Divide rapid rice between plates and top with Caribbean salmon. • Top salmon with charred corn salad. • Serve with any remaining lemon wedges.