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Sticky jerk salmon with mango slaw

Sticky jerk salmon with mango slaw

A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander

Nutrition: per serving
HighlightNutrientUnit
low inkcal402
fat19g
saturates3g
carbs26g
sugars25g
fibre5g
protein33g
salt0.4g
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Ingredients

  • 2 heaped tbsp Jamaican jerk paste
  • 2 tbsp clear honey
  • 4 salmon fillets
  • juice 2 limes
  • ½ red cabbage , core removed, thinly sliced
  • 1 firm but ripe mango , skin removed, thinly sliced
  • 1 red pepper , thinly sliced
  • 6 spring onions , thinly sliced on an angle
  • small bunch coriander , leaves picked

Method

  • STEP 1

    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).

  • STEP 2

    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.

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 4.5 out of 5.13 ratings
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