Coconut Jerk Salmon & Corn Rice

Name: Coconut Jerk Salmon & Corn Rice with Cherry Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet salmon; 20 g butter; 1 tin sweetcorn; 1 packet garlic paste; 1 packet basmati rice; 1.5 cup water; 1 sachet mild Caribbean jerk seasoning; 1 packet coconut milk; 1 packet baby spinach leaves; 1 packet snacking tomatoes; drizzle white wine vinegar; 1 packet coriander

with Cherry Tomato Salad

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Calories

:

885 kcal

Protein

:

37g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Fish
Milk
Crustaceans
May contain traces of allergens
Mollusc
Wheat
Gluten
Soy

This easy 4 stepper is loaded with a lot of goodness and there's flavour packed into every inch. Shredded salmon is the perfect protein for soaking up the corn rice and don't forget the salsa to freshen things up!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 tin

sweetcorn

1 packet

garlic paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 sachet

mild Caribbean jerk seasoning

1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

snacking tomatoes

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3702 kJ

Calories885 kcal

Fat47.2 g

of which saturates24.5 g

Carbohydrate75.4 g

of which sugars6.7 g

Dietary Fibre11.1 g

Protein37 g

Sodium928 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Medium Pan

•Lid

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

2

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

3

• In the last minute of salmon cook time, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning salmon to coat. Simmer until reduced. • Meanwhile, roughly chop baby spinach leaves. Halve snacking tomatoes. • In a medium bowl, combine spinach, tomatoes and a drizzle of white wine vinegar and olive oil. Season.