Jamaican Jerk Salmon with Creamy Coconut Rice

Spiced jerk salmon fillets pan-seared until tender, served over fragrant coconut rice with sweet corn.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $6.82/serving

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• quick
• spicy
• smoky
• sauté
• rich

Ingredients

• 2 pound salmon fillets (skinless, cut into 5 portions)
• 2 tablespoon jerk seasoning
• 2 tablespoon avocado oil
• 1.5 cup long-grain white rice (uncooked)
• 1 can coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 can sweet corn (drained)
• 2 tablespoon unsalted butter

Instructions

1. In a medium saucepan, combine long-grain white rice, coconut milk, water, and 1/2 tsp salt. Bring to a boil, then cover, lower heat to low, and simmer for 15 minutes until rice is tender. Fluff with a fork.
2. Warm drained sweet corn in a small skillet with unsalted butter and remaining 1/2 tsp salt over medium heat for 3 to 4 minutes. Mix into the cooked coconut rice.
3. Coat salmon fillets evenly with jerk seasoning on all sides.
4. Heat avocado oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4 to 5 minutes per side until cooked through and opaque.
5. Plate each salmon fillet over a scoop of warm coconut corn rice.

Nutrition (per serving)

• Calories: 791
• Protein: 42.5 g
• Carbohydrates: 54.6 g
• Fat: 47.1 g
• Fiber: 3.2 g
• Sodium: 768 mg
• Saturated Fat: 17.7 g
• Sugar: 6 g
• Cholesterol: 116 mg