Jerk Salmon with Coconut Rice

Spiced salmon fillets with a sweet, creamy coconut rice and a fresh lime finish.

SHOPPING LIST

• salmon fillets4
• jerk seasoning2 tbsp
• long grain rice250g
• coconut milk400ml
• lime1
• vegetable oil1 tbsp

METHOD

1. 1Rub the salmon fillets with jerk seasoning and set aside.
2. 2Rinse the rice and place in a saucepan with the coconut milk and 200ml water.
3. 3Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender.
4. 4Heat the oil in a frying pan over medium-high heat.
5. 5Cook the salmon skin-side down for 4 minutes, then flip and cook for 3 minutes until opaque and flaky.
6. 6Squeeze the lime over the salmon and serve on the coconut rice.

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