Emily Coates Recipe created by Emily Coates

Jerk Salmon with Rice and Peas

30 mins
  • Serves 2
  • Adventurous
  • Quick & Easy
  • Prep: 5 mins
  • Cook: 25 mins

Emily says: “A spicy salmon dish packed with vibrant, flavoursome ingredients. Add extra chillies for a powerful kick, or switch up the greens for your favourite accompaniments. This quick and simple recipe is a great source of Omega 3 as well as two of your five a day. Serve up this Caribbean inspired dish with the tasty Limited Edition steamed basmati rice and peas.”

  • Gluten Free


  • 1 pack of Tilda Limited Edition Caribbean Rice & Peas Steamed Basmati
  • 2 salmon fillets
  • 1 tsp ground cinnamon
  • 1 tsp black peppercorns
  • 1 tsp cayenne pepper
  • 1 tsp all spice
  • 1 tsp red chilli flakes
  • One lime, halved
  • 100g green beans
  • 1 fresh red chilli
  • Sprinkle of chopped Coriander


  1. Preheat the oven to 180 C.
  2. Grind together the spices with half the lime.
  3. Coat the salmon, wrap in foil and bake for 20-25 minutes
  4. Meanwhile cook your greens in salted boiling water for 8 minutes.
  5. Heat the rice as per the instructions on the pack.
  6. Bring together the cooked salmon with your rice and greens.
  7. Garnish with the rest of the lime, sliced red chilli and a sprinkle of fresh coriander.

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