Jerk salmon with rice & beans
7
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
A simple, tasty everyday recipe.
Ingredients
Salmon, raw
2 fillet(s), medium
Jerk marinade
50 g
Brown Rice, dry
120 g, long-grain
Kidney Beans, cooked
220 g, can, drained and rinsed
Spring Onions
2 medium, trimmed and finely sliced
Thyme, Fresh
2 teaspoon(s)
Lemon
1 slice(s), wedges, to serve
Instructions
1
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.
2
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.
3
Bake the salmon for 15 minutes until the flesh flakes easily, basting with the sauce halfway through.
4
Drain the rice and beans and mix in the spring onions and thyme. Serve with the salmon and lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.