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Quick Caribbean Salmon

Quick Caribbean Salmon

with Rapid Rice & Charred Corn Salad

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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!

Tags:Quick
Allergens: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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3040 kJ
Fat28.8 g
of which saturates5.1 g
Carbohydrate69.6 g
of which sugars7.4 g
Protein37.7 g
Sodium1315 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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!

3

• 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!

4

• Divide rapid rice between plates and top with Caribbean salmon. • Top salmon with charred corn salad. • Serve with any remaining lemon wedges.