Sticky Jerk Salmon with Mango Slaw

Tasty salmon fillets in a spicy Caribbean honey glaze on cabbage, red pepper, mango and coriander

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 25 Minutes Cooking Time 10 Minutes

2 Tablespoons Jamaican jerk paste
2 Tablespoons clear local honey
4 fresh salmon fillets
The juice of 2 limes
Pinch of Salt
Pinch of pepper
½ red cabbage, washed, core removed and thinly sliced
1 firm but ripe mango, skin removed and thinly sliced
1 red pepper, thinly sliced
6 spring onion, thinly sliced
1 small bunch coriander, leaves picked
Heat the grill to medium-high.
Now mix the jerk paste and 1 tablespoon honey together in a bowl.
Next put the salmon fillets on a foil-lined baking tray.
Now brush all over with the jerk/honey sauce.
Cook on the top shelf for 8-10 minutes or until they are just cooked through.
Meanwhile, put the remaining honey, lime juice and the seasoning in a large bowl and mix together.
Next add the red cabbage, mango, pepper, spring onions and coriander.
Now toss through the dressing.
Serve the salmon on a generous pile of the slaw.