Quick Mango Chutney Salmon
with Rapid Rice & Charred Corn Salsa
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 a dollop of lime-spiked mayo.
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 packet
Mango Chutney
1
Tomato
1 tin
Sweetcorn
280 g
Salmon
(Contains: Fish; )
1 packet
baby leaves
1 packet
Basmati Rice
1
Lime
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
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 sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn 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, 3-4 minutes on each side. • Remove pan from heat and add mango chutney with a splash of water. Gently turn salmon to coat 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. • Top with charred corn salsa. • Serve with any remaining lime wedges. Enjoy!
