Jamaican Jerk Spiced Salmon With Mexican Mango Salsa

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Jamaican Jerk Spiced Salmon With Mexican Mango Salsa
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

Mango Salsa:
  • 250g mango, diced
  • ½red bell pepper, diced
  • 1 small red onion, diced
  • 50g Jalapenos diced
  • 50g coriander, chopped
  • 1 avocado, diced
  • Juice 1 lime
  • 4x140g salmon fillets
Jerk Marinade:|90g spring onions
  • 2 teaspoons black peppe
  • 15g fresh thyme
  • 5 pimento seeds
  • 1 scotch bonnet chilli pepper
  • 4 garlic cloves
  • 1 teaspoon gravy browning or soy sauce
  • 50ml vinegar
  • 50ml water
  • 1 teaspoon honey

  • Method

  • 1
    For the mango salsa:
  • 2
    Add all ingredients to a mixing bowl, mix together and then leave to rest in the fridge until you are ready to serve.
  • 3
    For the Jerk-spiced salmon:
  • 4
    First, blend all the Jerk ingredients together in a blender to make the marinade.
  • 5
    Season the salmon with the Jerk marinade and rest in the fridge for at least an hour.
  • 6
    Brush a little vegetable oil onto the grill, then carefully place the salmon on the grill and cook until brown on each side.
  • 7
    Garnish the salmon with the mango salsa and serve. Cook's Notes
  • 8
    This recipe makes a lot more Jerk spice paste than required. Any leftover marinade can be refrigerated for about 3-4 days to be used to flavour chicken or vegetables or can be frozen in ice cube trays for when you want to repeat the recipe again.