Sticky Jerk Salmon with a Mango Salsa
Spicy, sticky salmon with made easy with the KNORR Jamaican Jerk Paste. With a fresh slaw of mango, pomegranate and red onion.
Fish/Seafood
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Sticky Jerk Salmon with a Mango Salsa
−
+
£12.06
For The Salmon:
KNORR Jamaican Jerk Paste 1.1 kg
/g
100.0 g
0%
Honey
/g
150.0 g
0%
Salmon
/g
900.0 g
0%
For the Mango Slaw:
Red onions
/g
100.0 g
0%
Coriander
/g
20.0 g
0%
Pomegranate (seeds only)
/g
80.0 g
0%
Mango
/g
130.0 g
0%
Lime
/g
50.0 g
0%
Red wine vinegar
/ml
75.0 ml
0%
Caster sugar
/g
75.0 g
0%
Water
/ml
100.0 ml
0%
For the rice and peas:
KNORR Long grain Rice (BOX) 5kg
/g
600.0 g
0%
Light coconut milk
/ml
600.0 ml
0%
Kidney beans canned in water
/g
600.0 g
0%
Water
/ml
500.0 ml
0%
/
For The Salmon:
-
KNORR Jamaican Jerk Paste 1.1 kg 100.0 g
-
Honey 150.0 g
-
Salmon 900.0 g
For the Mango Slaw:
-
Red onions 100.0 g
-
Coriander 20.0 g
-
Pomegranate (seeds only) 80.0 g
-
Mango 130.0 g
-
Lime 50.0 g
-
Red wine vinegar 75.0 ml
-
Caster sugar 75.0 g
-
Water 100.0 ml
For the rice and peas:
-
KNORR Long grain Rice (BOX) 5kg 600.0 g
-
Light coconut milk 600.0 ml
-
Kidney beans canned in water 600.0 g
-
Water 500.0 ml
Preparation
-
For The Salmon:
- In a bowl mix the KNORR Jerk paste and honey.Brush the marinade over the salmon fillets, cover and refrigerate for at least 4 hours.
- Roast in the oven at 180c 12-15 minutes depending on the thickness of your fish.
- Remove from the oven and keep hot until required.
-
For the Mango Slaw:
- Finley slice the red onion,white cabbageand place in a bowl, mix well.
- Roughly chopped the coriander, cut the pomegranate in half and bang the seeds out with the back of a spoon add to the bowl.
- Peel and stone the mango and cut into fine strips and add to the bowl.
- Juice the limes and mix with the red wine vinegar, waterand caster sugar whisk until the sugar has dissolved.
- Pour over the salad and mix well.
.
-
For the rice and peas:
- Place the rice, KNORR Jamaican jerk paste, water, light coconut milk and drained kidney beans into a pan.
- Bring to boil stirring occasionally.
- Reduce the heat and simmer for 10-12 minutes.
- Remove from the heat and cover with cling film and allow to steam for 5 minutes.
