Jerk Salmon with Coconut Rice en Papillote

the Breville Test Kitchen

Jerk Salmon with Coconut Rice en Papillote

Name: Jerk Salmon with Coconut Rice en Papillote
Cook time: 900 s
Total time: 3000 s
Yield: Serves 2
Ingredients: Cooking oil spray; 2 salmon fillets - skinless, pin boned, approximately 7 oz each; 1 cup (7 oz) white long grain rice; ⅔ cup (5½ fl oz) low-sodium chicken stock; ⅓ cup (2¾ fl oz) coconut milk - plus 2 tablespoons extra; ¼ cup coarsely chopped cilantro; 1 tsp finely grated lime zest; Salt and freshly ground black pepper - to season; 2 green onions - coarsely chopped; ½ cup coarsely chopped cilantro; 2 cloves garlic - peeled; 1 tbsp finely grated ginger; 1 scotch bonnet chili - chopped, optional; 1 tsp ground allspice; ½ tsp dried thyme; ½ tsp freshly ground black pepper; ¼ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp cayenne pepper; 1 tsp kosher salt; 1 tbsp soy sauce; 1 tbsp light brown sugar; 3 tbsp fresh lime juice; 3 tbsp vegetable oil; 2 tbsp olive oil; 2 tsp fresh lime juice; 1 tsp finely grated lime zest; ½ tsp kosher salt

Bring the bold, sun-soaked flavors of the Caribbean to your kitchen with this clever en papillote twist. Both the jerk-marinated salmon and fragrant coconut rice are sealed in their own parchment parcels and baked, allowing the flavors to steam and mingle while staying beautifully distinct. The result is a vibrant, fuss-free meal that’s spicy, creamy and packed with island warmth.

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50 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

Cooking oil spray
2 salmon fillets
skinless, pin boned, approximately 7 oz each

For the coconut rice

1 cup (7 oz) white long grain rice
⅔ cup (5½ fl oz) low-sodium chicken stock
⅓ cup (2¾ fl oz) coconut milk
plus 2 tablespoons extra
¼ cup coarsely chopped cilantro
1 tsp finely grated lime zest
Salt and freshly ground black pepper
to season

For the jerk marinade

2 green onions
coarsely chopped
½ cup coarsely chopped cilantro
2 cloves garlic
peeled
1 tbsp finely grated ginger
1 scotch bonnet chili
chopped, optional
1 tsp ground allspice
½ tsp dried thyme
½ tsp freshly ground black pepper
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper
1 tsp kosher salt
1 tbsp soy sauce
1 tbsp light brown sugar
3 tbsp fresh lime juice
3 tbsp vegetable oil

For the lime dressing

2 tbsp olive oil
2 tsp fresh lime juice
1 tsp finely grated lime zest
½ tsp kosher salt

Instructions

1
Place rice in a bowl and cover with water. Stand for 20 minutes. Meanwhile, continue to the next step.
2
To make the jerk marinade, place the ingredients in a large liquid measuring cup and blend with an immersion blender to a coarse paste.
3
Fold a rectangular piece of parchment paper approximately 10-inch x 18-inch in half crosswise to create a fold down the center, then open out flat. Place on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper.
4
Place half of the foil and parchment onto the pizza pan or flat tray. Place salmon fillets on one half of the parchment paper, evenly spaced apart and pour the marinade over the salmon. Fold the foil and parchment in half to enclose the salmon. Fold and crimp the edges until well sealed.
5
Insert the wire racks into positions 4 and 7. Set the oven to Roast, Super Convection, 390°F, for 18 minutes and press Start to preheat. Meanwhile, continue to the next step. 
6
Fold a rectangular piece of parchment paper approximately 11-inch x 14-inch in half crosswise to create a fold down the center, then open out flat. Place on top of a piece of lightly greased foil, approximately 12-inch x 16-inch. Lightly grease the parchment paper.
7
Strain the rice and spread onto one half of the parchment paper. Fold the foil and parchment in half to enclose the rice. Fold and crimp the edges of the two shorter sides until well sealed. Slide the parcel into the roasting pan. With the parcel open, tilt the pan and pour in the stock and coconut milk. Fold and crimp the remaining side until well sealed.
Tip: Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
8
Once preheated, place the roasting pan with the rice parcel in position 7 and the pizza pan with the salmon parcel in position 4 and roast for 18 minutes. Meanwhile, continue to the next step.
9
To make the lime dressing, place the oil, lime juice, zest and salt in a liquid measuring cup and whisk to combine.
10
When the oven signals, remove the rice parcel from the oven and set aside without opening. Open one side of the salmon parcel. The salmon should be translucent in the center and flake easily with a fork. Or should read 125°F when checked with a meat thermometer. If not, reseal the parcel and roast it a little longer.
11
Carefully cut open the salmon parcel, pulling the foil outward from the center to expose the salmon. Return the salmon to the oven. Set the oven to Broil, High, for 2 minutes and press Start.
12
When the oven signals, remove the salmon from the oven. Carefully open the rice parcel and transfer to a medium bowl. Add the extra coconut milk, lime zest and cilantro and season to taste with salt and pepper.
13
Place the coconut rice onto each plate with a salmon fillet. Drizzle generously with the zesty lime dressing.