Jerk Salmon with Mango and Lime Salsa
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Ingredients
- 4 salmon fillets
- 2 tbsp jerk seasoning paste
- 1 ripe mango
- 1 red onion
- 2 lime
- 15 g fresh coriander
- 280 g long grain rice
Nutrition (per serving)
- Calories
- 603 kcal
- Protein
- 33.2 g
- Carbohydrate
- 71.1 g
- of which sugars
- 14 g
- Fat
- 19.3 g
- of which saturates
- 4.4 g
- Fibre
- 4.1 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the jerk seasoning paste over the salmon fillets and leave to sit for 10 minutes while you make the salsa.
- 2
Dice the mango and red onion finely and mix with the juice of 1 lime and most of the chopped coriander to make the salsa.
- 3
Rinse the rice and cook it in plenty of boiling water for 10-12 minutes until tender, then drain.
- 4
Heat a griddle pan or grill to high and cook the salmon fillets for 4-5 minutes on each side until just cooked through and flaking easily.
- 5
Serve the salmon on the rice, topped with the mango salsa, the remaining coriander and wedges of the second lime.
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