Jamaican Jerk Salmon, Chicken & Zesty Rapid Rice
with Charred Corn Salsa & Coriander
Spice things up by giving blushing pink salmon the Jamaican jerk treatment! Packed with bold, smokey heat and paired with zesty rice and a vibrant charred corn and tomato salsa, this dish brings serious island vibes - no passport required. Finish it all off with some coriander for a herby kick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
280 g
Salmon
(Contains: Fish; )
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Coriander
1
Lemon
300 g
Diced Chicken
1 tin
Sweetcorn
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to saucepan. Add the butter and stir until melted.
• Meanwhile, roughly chop tomato and baby spinach leaves. Zest lime to get a pinch, then slice into wedges. Drain and rinse tinned corn. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. • Transfer charred corn to a large bowl. Add tomato, baby spinach, a drizzle of olive oil and a generous squeeze of lime juice. Toss to combine and 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 medium-high heat with a drizzle of olive oil. Cook salmon, skin-side down first, until cooked through, 2-4 minutes on each side. • Remove pan from heat and add mango chutney with a splash of water. Gently turn salmon to coat. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. 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 mango chutney salmon and chicken. • Top with charred corn salsa. • Serve with any remaining lime wedges. Enjoy!
