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Coconut Jerk Salmon & Corn Rice

Coconut Jerk Salmon & Corn Rice

with Cherry Tomato Salad & Coriander
Recipe Development Team
Recipe Development TeamUpdated on August 28, 2026
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Calories
: 
870 kcal
Protein
: 
37.3g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • May contain traces of allergens
  • Gluten
  • Soy
  • Wheat
  • Crustaceans
  • Molluscs

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

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

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coconut Milk

1 packet

Coriander

1 tin

Sweetcorn

1 packet

Garlic Paste

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.25 cup

water

1 drizzle

white wine vinegar

Energy (kJ)3640 kJ
Calories870 kcal
Fat47 g
of which saturates22.9 g
Carbohydrate72.4 g
of which sugars7.4 g
Dietary Fibre7.5 g
Protein37.3 g
Sodium770 mg
The average adult daily energy intake is 8700 kJ
•Baking Dish
•Lid
•Medium Pan

Cooking Steps

PDF
Roast the brisket
1

• Rinse and drain rice. Drain sweetcorn. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add 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.

Cook the corn rice
2

• 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. • Pat salmon dry with paper towel and season both sides. TIP: Patting the skin dry helps it crisp up in the pan!

Get prepped and flavour the brisket
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, sprinkle with mild Caribbean jerk seasoning, then stir in coconut milk and remaining garlic paste, gently turning salmon to coat. Simmer until reduced slightly.

Finish & serve
4

• Divide corn rice between bowls. Top with coconut jerk salmon and cherry tomato salad. • Tear over coriander to serve. Enjoy!

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