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*.


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 from selected Tesco stores



  • 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