Name: Sticky jerk salmon with mango slaw
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Caribbean
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

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Sticky jerk salmon with mango slaw

Sticky jerk salmon with mango slaw

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 4.7 out of 5.16 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal402

low
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.

Recipe from Good Food magazine, June 2014

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A star rating of 4.7 out of 5.16 ratings

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