Ingredients
For The Salmon:
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Honey 150 g
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Salmon 900 g
For the Mango Slaw:
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Red onions 100 g
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Coriander 20 g
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Pomegranate (seeds only) 80 g
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Mango 130 g
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Lime 50 g
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Red wine vinegar 75 ml
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Caster sugar 75 g
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Water 100 ml
For the rice and peas:
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KNORR Long grain Rice (BOX) 5kg 600 g
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Light coconut milk 600 ml
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Kidney beans canned in water 600 g
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Water 500 ml
Preparation
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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.
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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.
