Jerk Salmon with Tangy Mango Slaw

Jerk salmon with tangy mango slaw

Enjoy this innovative twist on a BBQ classic. This delicious jerk salmon is served with a tangy mango slaw and can be cooked in less than 10 minutes.

Prep time: 20 minutes

Cook time: 8 minutes

Servings: 4 people

Preparation

Brush the salmon fillets with the olive oil, sprinkle over the jerk seasoning and gently rub into the salmon.

Season to taste. Cover and chill to marinade while you prepare the slaw.

To make the slaw, put the mango, cabbage, fennel, spring onions and carrot into a large bowl and toss well to mix.

Combine the yogurt with the mustard, season to taste, and then stir through the slaw.

Brush the bars of a preheated barbecue or griddle with oil.

Cook the salmon over a medium-high heat for 3-4 minutes each side until just cooked through.

Toss the beetroot and parsley through the slaw and serve with the salmon and lime wedges.

Ingredients

2 x 270g packs boneless salmon fillets
1/2 tbsp olive oil
1 tsp jerk seasoning
Oil for brushing the barbecue bars or griddle
Lime wedges, to serve
For the tangy mango slaw
1 mango, peeled, stoned and cut into thin strips
1/4 red cabbage, finely shredded
1/2 fennel bulb, finely shredded
2 spring onions, finely sliced
1 carrot, peeled and grated
100g fat-free Greek-style yogurt
1 tsp Dijon mustard
1 raw beetroot, trimmed, peeled and grated
A handful of parsley, leaves picked



Ingredients

2 x 270g packs boneless salmon fillets
1/2 tbsp olive oil
1 tsp jerk seasoning
Oil for brushing the barbecue bars or griddle
Lime wedges, to serve
For the tangy mango slaw
1 mango, peeled, stoned and cut into thin strips
1/4 red cabbage, finely shredded
1/2 fennel bulb, finely shredded
2 spring onions, finely sliced
1 carrot, peeled and grated
100g fat-free Greek-style yogurt
1 tsp Dijon mustard
1 raw beetroot, trimmed, peeled and grated
A handful of parsley, leaves picked



Preparation

Brush the salmon fillets with the olive oil, sprinkle over the jerk seasoning and gently rub into the salmon.

Season to taste. Cover and chill to marinade while you prepare the slaw.

To make the slaw, put the mango, cabbage, fennel, spring onions and carrot into a large bowl and toss well to mix.

Combine the yogurt with the mustard, season to taste, and then stir through the slaw.

Brush the bars of a preheated barbecue or griddle with oil.

Cook the salmon over a medium-high heat for 3-4 minutes each side until just cooked through.

Toss the beetroot and parsley through the slaw and serve with the salmon and lime wedges.