Sticky Jerk Salmon with a Mango Salsa

Name: Sticky Jerk Salmon with a Mango Salsa
Yield: 10
Ingredients: 100.0g KNORR Jamaican Jerk Paste 1.1 kg; 150.0g Honey; 900.0g Salmon; 100.0g Red onions; 20.0g Coriander; 80.0g Pomegranate (seeds only); 130.0g Mango; 50.0g Lime; 75.0ml Red wine vinegar; 75.0g Caster sugar; 100.0ml Water; 600.0g KNORR Long grain Rice (BOX) 5kg; 600.0ml Light coconut milk; 600.0g Kidney beans canned in water; 500.0ml Water

Sticky Jerk Salmon with a Mango Salsa – recipe

Spicy, sticky salmon with made easy with the KNORR Jamaican Jerk Paste. With a fresh slaw of mango, pomegranate and red onion.

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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

Spring

Elderly care

Caribbean

Winter

Starters

Fish/Seafood

Autumn

Summer

Main courses

Spicy, sticky salmon with made easy with the KNORR Jamaican Jerk Paste. With a fresh slaw of mango, pomegranate and red onion.

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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.
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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.