Caribbean-style sockeye salmon fillets with wild rice and a mango and
Set the grill to high. Cook the rice according to the packet instructions. When it’s ready, stir through the kidney beans and 2 tbsp of the chopped coriander. Season with salt and a drizzle of oil....
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Ingredients
- 220g LEAP sockeye salmon fillets
- 180g wild rice
- 200g kidney beans, drained
- Small bunch fresh coriander, chopped
- ½ mango, diced
- 1 avocado, diced
- ½ red onion, diced
- ¼ scotch bonnet chilli, diced
- Juice of ½ lime
- Extra virgin olive oil
- 2 tbsp jerk paste, or 1 tbsp jerk seasoning, mixed with ½ tbsp olive oil
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