Cruising the Caribbean: Sticky jerk salmon with mango
Yield: 4 servings
For jerk paste
4 large garlic cloves, peeled
4 scallions, white and tender green parts, cut into 1 inch pieces
1 tablespoon fresh thyme leaves
1 Scotch bonnet Chile, seeded
1-inch piece fresh ginger, peeled and coarsely chopped
2 tablespoons distilled white vinegar
1 tablespoon water
1 tablespoon firmly packed dark brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
Salt, to taste
2 heaping tablespoons Jamaican jerk paste
2 tablespoons clear honey
4 salmon fillets
Juice from 2 limes
1/2 red cabbage, core removed
1 firm, but ripe mango, skin removed, thinly sliced
6 spring onions, thinly sliced
Small bunch coriander, leaves chopped
Method of Preparation
For jerk paste
1. In a blender or food processor, combine garlic, scallions, thyme, Chile, ginger, vinegar, water, brown sugar, allspice and nutmeg. Pulse into a fine paste. Season with salt.
1. Heat grill to medium-high. In a small bowl, mix jerk paste and one tablespoon honey.
2. Place salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top rack for 8-10 minutes, or until just cooked through (move the tray down if the salmon starts getting too caramelized).
3. Meanwhile, in a large bowl, mix together remaining honey, and lime juice. Add red cabbage, mango, spring onions and coriander, and toss with dressing. Serve salmon on a pile of slaw.