Jerk salmon with tangy mango slaw recipe

Ingredients

• 2 x 270g packs boneless salmon fillets
• ½ tbsp olive oil
• 1 tsp jerk seasoning
• oil for brushing the barbecue bars or griddle
• lime wedges, to serve

For the tangy mango slaw

• 1 mango, peeled, stoned and cut into thin strips
• ¼ red cabbage, finely shredded
• 1/2 fennel bulb, finely shredded
• 2 spring onions, finely sliced
• 1 carrot, peeled and grated
• 100g (3 1/2oz) fat-free Greek-style yogurt
• 1 tsp Dijon mustard
• 1 raw beetroot, trimmed, peeled and grated
• handful parsley, leaves picked