Cruising the Caribbean: Sticky jerk salmon with mango

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

For salmon

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.

For salmon

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.

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