Caribbean-style sockeye salmon fillets with wild rice and a mango and avocado salsa

  1. Set the grill to high.
  2. Cook the rice according to the packet instructions. When it’s ready, stir through the kidney beans and 2 tbsp of the chopped coriander. Season with salt and a drizzle of oil.
  3. To make the salsa, add the mango, avocado, red onion, chilli and all but 1 tablespoon of the coriander to a bowl. Squeeze over the lime, drizzle with some olive oil, season well with salt and pepper, then toss to combine.
  4. Put the salmon fillets on an oven tray lined with foil. Spoon the jerk paste over the salmon until well coated. Transfer to the grill and cook for 6-8 minutes.
  5. Serve the salmon with the rice and salsa, garnishing with the remaining coriander.

What you’ll need:

  • 220g LEAP sockeye salmon fillets
  • 180g wild rice
  • 200g kidney beans, drained
  • Small bunch fresh coriander, chopped
  • ½ mango, diced
  • 1 avocado, diced
  • ½ red onion, diced
  • ¼ scotch bonnet chilli, diced
  • Juice of ½ lime
  • Extra virgin olive oil
  • 2 tbsp jerk paste, or 1 tbsp jerk seasoning, mixed with ½ tbsp olive oil