Sticky jerk salmon with mango slaw
Serves 4
Easy
Prep:
Cook:
Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
Skip to ingredients
- 2 heaped tbsp Jamaican jerk paste
- 2 tbsp clear honey
- 4 salmon fillets
- juice 2 limes
- ½ red cabbagecore removed, thinly sliced
- 1 firm but ripe mangoskin removed, thinly sliced
- 1 red pepperthinly sliced
- 6 spring onionsthinly sliced on an angle
- small bunch corianderleaves picked
Nutrition: per serving
- kcal402low
- fat19g
- saturates3g
- carbs26g
- sugars25g
- fibre5g
- protein33g
- salt0.4g
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.
