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Sticky Jerk Salmon with Mango Slaw


Notes: My husband Adam found this Sticky Jerk Salmon with Mango Slaw recipe on the BBCGoodFood.com web site. I changed a few things when I made the recipe myself, but I leave it here in its original form to honor whomever the chef was who made it first.


  • 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.


Heat the grill to medium-high. Mix the jerk paste and 1 tablespoon of honey together in a bowl.


Place the salmon fillets on a foil-lined baking tray and brush thoroughly with the Jerk/honey sauce. Cook on the top shelf for 8-10 minutes or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelized).


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.

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