Jerk salmon with rice and peas
A bold, smoky jerk salmon served with creamy Jamaican rice and peas for an easy Caribbean dinner. This healthy Caribbean jerk salmon comes together fast and makes the perfect salmon and rice recipe for busy weeknights or a flavour‑packed jerk salmon bowl.
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Servings: 4
Ingredients
- 260g long grain rice
- 2 white onions
- 6 cloves Garlic
- 1 tablespoon dried Thyme
- 1 Tin Coconut milk
- 1 Tin Kidney beans
- pinch salt
- handfull chopped coriander
- 4 salmon fillets
- Your choice of Jerk paste/seasoning
- chicken stock
Instructions
- Marinate the salmon - Rub the jerk paste or seasoning all over the salmon fillets. Cover and marinate for at least 30 minutes.
- Sauté the aromatics - Dice the onions and garlic. Add them to a pan with a little oil and the dried thyme. Cook for 5–8 minutes on medium heat until soft and translucent.
- Saute the rice - Add the rice to the pan and stir for 2–3 minutes on low heat so it absorbs all that flavour
- Add coconut milk - Pour in the coconut milk and bring to a gentle simmer.
- Cook the salmon - While the rice simmers, heat a separate pan with a little oil. Place the salmon skin‑side down and fry until the skin is crisp. Transfer to the oven at 180°C for 10–12 minutes.
- Add the stock - Make up the chicken stock. When the coconut milk has reduced, pour the stock into the rice and continue cooking.
- Add the beans - About 5 minutes before the rice is fully cooked, stir in the kidney beans.
- Finish the rice - Once the rice is tender, stir through the chopped coriander and season generously with salt. Taste and adjust as needed.
- Use the pan juices - Pour any cooking juices from the salmon pan into the rice and mix well for extra flavour
- Serve - Spoon the coconut rice and peas into bowls and top with the jerk salmon. This dish is excellent served with my fresh mango salsa for a bright, fruity finish.
Notes
- Not authentic, but delicious - I know this isn’t a traditional Jamaican rice and peas or classic Jamaican jerk salmon — it’s simply a version me and my family love, and it’s absolutely delicious.
- Marinate for maximum flavour - Even 30 minutes in the jerk paste gives the jerk salmon a big, bold kick.
- Caribbean comfort made easy - The creamy coconut rice and peas balances the smoky heat and turns this into a proper Caribbean salmon recipe without the fuss.
- Healthy and hearty - Packed with protein, good fats and loads of flavour, it’s a great option for a quick, healthy easy salmon dinner.
- Serve it right - A spoonful of fresh mango salsa on top takes your jerk salmon bowl with rice and peas to another level.