Caribbean recipe for 4 people, takes only 10 mins; recipe has jamaican jerk paste, clear honey, salmon fillet, lime, red cabbage, mango, red pepper, spring onion and coriander.
Sticky jerk salmon with mango slaw
Course: Caribbean
Servings
4
servings
Prep time
25 mins
Ingredients
- Coriander: small bunch coriander, leaves picked
- Red Pepper: 1 red pepper, thinly sliced
- Spring Onion: 6 spring onions, thinly sliced on an angle
- Lime: juice 2 limes
- Red Cabbage: 1/2 red cabbage, core removed, thinly sliced
- Salmon Fillet: 4 salmon fillets
- Mango: 1 firm but ripe mango, skin removed, thinly sliced
- Clear Honey: 2 tbsp clear honey
- Jamaican Jerk Paste: 2 heaped tbsp Jamaican jerk paste
Directions
- Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
- Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.
