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Sticky jerk salmon with mango slaw

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

  • Prep: 25 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 402
  • Carbohydrates 26
  • Saturated Fat 3
  • Sugar 25
  • Protein 33
  • Fat 19
  • Fibre 5
  • Salt 0.4

Nutrition per serving

  • Calories 402
  • Carbohydrates 26
  • Saturated Fat 3
  • Sugar 25
  • Protein 33
  • Fat 19
  • Fibre 5
  • Salt 0.4

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

Method

  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).

  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.

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