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Baja Salmon

Baja Salmon

with Yellow Rice

Custom recipe
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Salsa fresca brings our favourite warm weather vibes. It’s juicy and tangy, with a touch of heat, making it the perfect complement to crispy, Mexican-spiced salmon. The feisty fillets are served on top of steamy yellow rice and finished with lime crema and salsa. Hello summer fresh!

Tags:Quick PrepFamily Friendly
Allergens:Fish/PoissonSeafood/Fruit de MerMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

¾ cup

Basmati Rice

113 g

Baby Tomatoes

56 g

Baby Spinach

2 unit

Green Onion

1 unit


7 g


3 tbsp

Sour Cream


2 tbsp

Mexican Seasoning

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber5 g
Protein37 g
Cholesterol60 mg
Sodium880 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Quarter tomatoes. Thinly slice green onions, keeping white and green parts separate. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop spinach.


Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), green onion whites, rice and half the Mexican Seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, add tomatoes, cilantro, remaining green onions, 1/2 tbsp oil (dbl for 4 ppl) and half the lime juice to a medium bowl. Season with salt and pepper, then stir to combine.


Add sour cream, remaining lime juice and 1/4 tsp lime zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Stir in water, 1/2 tbsp at a time, until mixture reaches a drizzling consistency.


Pat salmon dry with paper towels. Season with salt and pepper. Season flesh sides with remaining Mexican Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 3-4 min. Flip and cook until salmon is opaque and cooked through, 2-3 min.**


Fluff rice with a fork, then add spinach. Season with salt and pepper. Stir until spinach is wilted, 1 min. Divide rice between plates. Top with barramundi and salsa fresca. Drizzle with crema and squeeze over a lime wedge, if desired.