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.

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.
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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.