JERK SALMON WITH MANGO SLAW
Serve chunky salmon fillets with a spicy Caribbean Jerk glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander.
2 tablespoons Baron Jerk Seasoning 1 tablespoon clear honey 4 salmon fillets 2 juiced limes ½ red cabbage, core removed, thinly slices 1 firm but ripe mango, skin removed, thinly slices 1 red pepper, thinly slices 5 spring onions, thinly sliced on an angle Small bunch coriander, leaves picked
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 caramelized) Meanwhile, place the 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