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6 boneless salmon fillets (around 120g each)
3/4 bottle Reggae Reggae sauce
400ml can coconut milk
1 canful of basmati rice (measure this using the empty coconut-milk can)
1 red pepper, deseeded and cut into chunks
1 green pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
Few thyme sprigs
1 hot chilli (preferably scotch bonnet), deseeded and finely chopped
Salt and black pepper
Prep time: 35 minutes
Cook time: 20 minutes
1. Place the salmon in a large bowl and cover in the Reggae Reggae Sauce. Make sure the salmon is completely covered and leave to marinate for 30 minutes (overnight would be even better). Meanwhile preheat the oven to 180’c (if cooking the salmon in the oven).
2. Add all the remaining ingredients into a saucepan with a tight-fitting lid & add 400ml water. Stir to combine, cover & bring to the boil. Reduce the heat & simmer for 10 minutes, or until the rice has absorbed the liquid. Do not stir the rice while it is cooking or it will release starch.
3. Once the rice has cooked, remove from the heat & allow it to sit, covered for another 15 minutes. Meanwhile place the salmon on a foil covered baking tray or onto a well-oiled BBQ rack & cook for 15-20 minutes (depending on the size of the salmon).
4. Fluff up the rice with a fork and season well. Serve alongside the glazed salmon with a side of either pineapple salsa or coleslaw (recipes can be found on the recipe page).