Jerk salmon with rice & beans
2 fillet(s), medium
WW Spicy Jerk Marinade
Brown Rice, dry
120 g, long-grain
Kidney Beans, cooked
220 g, can, drained and rinsed
2 medium, trimmed and finely sliced
1 slice(s), wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon in a small ovenproof dish and pour over the marinade, making sure the salmon is completely covered. Set aside to marinate for 10 minutes.
- Meanwhile, put the rice in a sieve and rinse under cold running water. Transfer to a pan of boiling water and simmer, uncovered, for 20 minutes. Add the beans and simmer for a further 5 minutes until the rice is tender.
- Bake the salmon for 15 minutes until the flesh flakes easily, basting with the sauce halfway through.
- Drain the rice and beans and mix in the spring onions and thyme. Serve with the salmon and lemon wedges.