Name: Jerk salmon with rice & beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 fillet(s), medium Salmon, raw; 1 pouch(es) WW Spicy Jerk Marinade; 120 g Brown Rice, dry long-grain; 220 g Kidney Beans, cooked can, drained and rinsed; 2 medium Spring Onions trimmed and finely sliced; 2 teaspoons Thyme, Fresh; 1 slice(s) Lemon(s) wedges, to serve

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Ingredients

Salmon, raw

2 fillet(s), medium

WW Spicy Jerk Marinade

1 pouch(es)

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 teaspoons

Lemon(s)

1 slice(s), wedges, to serve

Instructions

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.

Jerk salmon with rice & beans

Ingredients

Instructions

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