- Serves: 6
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
For the rice
- 400 g tin black-eyed beans, drained
- 400 ml tin coconut milk, or coconut cream
- 6 rashers streaky bacon, cut into strips
- 1 onion, chopped
- 450 g basmati brown rice, rinsed in cold water and drained
For the salmon and clams
- 6 salmon steaks
- 1/2 tspground black pepper
- 1/2 tsp chilli powder
- 4 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 2 tomatoes, roughly chopped
- 1 lemon, cut into wedges, to serve
- large handful clams, cleaned
For the salsa
- 1 Scotch bonnet chilli, seeds removed, finely chopped
- 1 red onion, finely chopped
- 1 tbsp capers, drained
- 1 lime, juice and zest
- 1 mango, diced
- dash olive oil
- handfulchopped flat leaf parsley
For the plantain
- 2 tbsp olive oil
- 1 plantain
1. For the rice: cook the drained peas in a pan of boiling water for 10 minutes. Drain and tip the peas back into the pan. Pour in the coconut milk (or cream) and simmer for another 10 minutes.
2. Fry the sliced bacon and onion in a dry frying pan for about 5 minutes, or until the bacon is cooked and the onion is softened. Add the fried bacon and onion to the peas.
3. Measure the same volume of water as rice, and add the rice and water to the pan with the peas. Cover and simmer over a low heat for a further 20 minutes, or until the rice is tender.
4. For the salmon and clams: season the salmon with the black pepper, chilli powder and salt, to taste.
5. Heat 3 tablespoons of the olive oil in a frying pan over medium heat. Add the garlic and salmon and fry over a medium heat until browned on both sides. Remove the garlic and salmon from the pan and set aside.
6. Tip the garlic, peppers, onion and tomato into the pan and gently fry for about 5 minutes, or until softened. Add a dash of water. Return the salmon and garlic to the pan, season, to taste, with salt and pepper, and simmer for 5-8 minutes, or until the salmon is cooked through. Keep warm.
7. Heat the remaining olive oil in a clean lidded pan and tip in the clams, add a splash of water, cover and cook for a few minutes until all the clams are open (discard any that stay closed).
8. For the salsa: mix together all the salsa ingredients in a small bowl and season, to taste, with salt and pepper.
9. For the plantain: fry the plantain in olive oil in a frying pan over a low heat for about 5 minutes, or until the plantain is slightly brown on both sides.
10. Serve the salmon garnished with the clams and with the rice and peas, salsa and plantain on the side.
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