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Jerk salmon with tangy mango slaw recipe

Jerk salmon with tangy mango slaw recipe

7 ratings

Impress your guests with an innovative twist on a BBQ classic. This delicious jerk salmon is served with a tangy mango slaw and can be cooked in less than 10 minutes. See method

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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1345kj
    322kcal     16%

  • Fat

    17g 24%

  • Saturates

    3g 14%

  • Sugars

    12g 13%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 12.6g Protein 31.6g Fibre 3.7g

Method

  1. Brush the salmon fillets with the olive oil, sprinkle over the jerk seasoning and gently rub into the salmon. Season to taste. Cover and chill to marinade while you prepare the slaw.
  2. To make the slaw, put the mango, cabbage, fennel, spring onions and carrot into a large bowl and toss well to mix. Combine the yogurt with the mustard, season to taste, and then stir through the slaw.
  3. Brush the bars of a preheated barbecue or griddle with oil. Cook the salmon over a medium-high heat for 3-4 minutes each side until just cooked through.
  4. Toss the beetroot and parsley through the slaw and serve with the salmon and lime wedges.

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