Spicy Jamaican Brown Stew Salmon
with Kidney Beans and Rice- Salmon
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Salmon fillets • Sweet bell pepper • Basmati rice • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Brown sugar • Thyme • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ unit(s)
Kidney Beans
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
7 g
Thyme
1 unit(s)
Green Onion
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
All-Purpose Flour*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Over a measuring cup, using a strainer, drain beans, reserving their liquid. Rinse beans.
- To the same cup, add water until there is 1 1/4 cups (2 1/2 cups) of bean liquid mixture.
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- To a medium pot, add bean liquid mixture, half the thyme, half the Caribbean Spice Blend and 1/8 tsp (1/4 tsp) salt (NOTE: Use a large pot for 4 servings). Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the beans (use all for 4 servings), then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onion, keeping white and green parts separate.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until salmon is cooked through.** Remove and discard skin, if you like.
- Transfer to a paper towel-lined plate.
- To the same pan, add 1 tbsp (2 tbsp) oil, then peppers and green onion whites. Cook for 2-3 min, stirring occasionally, until beginning to soften.
- Sprinkle 1 tbsp (2 tbsp) flour over top. Cook for 1 min, stirring often.
- Add brown sugar, jerk sauce, remaining Caribbean Spice Blend, tomato sauce base, remaining thyme, 1/2 tbsp (1 tbsp) lime juice and 1 1/2 cup (3 cups) water. Bring up to a boil.
- Once boiling, cook for 3-4 min, until stew thickens slightly. Season with pepper.
- Remove from heat.
- Add salmon, then spoon stew over top.
- Season rice with salt, then fluff with a fork. Stir in lime zest.
- Divide kidney bean-rice and brown stew salmon between bowls.
- Sprinkle remaining green onions over top.
- Squeeze a lime wedge over top.
If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia, increasing frying time to 3-5 min per side. Remove and discard skin, if you like.**
