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For The Salmon:

For the Mango Slaw:

  • Red onions 100 g
  • Coriander 20 g
  • Pomegranate (seeds only) 80 g
  • Mango 130 g
  • Lime 50 g
  • Red wine vinegar 75 ml
  • Caster sugar 75 g
  • Water 100 ml

For the rice and peas:

  • KNORR Long grain Rice (BOX) 5kg 600 g
  • Light coconut milk 600 ml
  • Kidney beans canned in water 600 g
  • Water 500 ml
  1. 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.
  2. 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.

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  3. 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.