Jerk Salmon with Rice & Peas Tray Bake
A healthy and tasty weeknight dinner that’s full of Caribbean flavour from our Ainsley Ultimate Jamaican Jerk Paste*.
Method
Prep time: 15 mins | Cooking time: 45 mins
Pre-heat oven 200°C/Fan 180°C/Gas 6
In a deep sided oven proof dish, mix together 80g of the jerk paste, the rice, coconut milk, water & the red kidney beans. Cover tightly with foil & cook for 20 mins.
Meanwhile coat the salmon fillets with the remaining paste & rest for 15 mins.
After 20 mins remove the rice, stir well & lay the salmon fillets, skin side down on top, replace the foil & bake for a further 25 mins.
*Our Caribbean Creations range is available available from selected Morrisons stores and from Morrisons online.
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Ingredients
- 250g long grain rice
- 1 x sachet Ainsley Ultimate Jamaican Jerk Paste
- 4 salmon fillets (approx 480g)
- 100ml water
- 1 x 400ml tin coconut milk
- 1 x 400g tin kidney beans, drained and rinsed