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Caribbean salmon recipe

1467 ratings

Ingredients

of the reference intake
Carbohydrate 2.2g Protein 30.7g Fibre 0.5g

Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes.
Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side – aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes or until cooked to your liking.
Chargrill the zested lime halves on the cut side until griddle lines appear it should take 2-3 minutes.
Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.