Jerk Salmon with Rice & Peas Tray Bake - Ainsley Harriott
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*.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
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
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