Barbecued Jamaican jerk salmon with mango and cucumber salad
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This jerk seasoning is spicy, tangy and sweet – it’s also great on pork and chicken. Fresh and fantastic, perfect for summer time!
Ingredients
Skinless salmon
1000 g, (1 kg skinless side of salmon)
Rum
1 tbs, dark variety
Brown sugar
1 tbs
Ground allspice
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Dried thyme
1 tsp
Dried oregano
1 tsp, leaves
Lime juice
2 tbs
Lebanese cucumber
2 medium, cut into ribbons
Red onion
1 medium, thinly sliced
Mango
3 medium, just-ripe, thinly sliced
Fresh mint
1 cup(s)
Fresh coriander
½ cup(s), leaves
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Preheat a covered barbecue to 200°C. Line a large baking dish or tray with foil. Place salmon, on prepared tray.
2
Combine rum, sugar, allspice, cumin, coriander, thyme, oregano and half the juice in a small bowl. Season with salt and pepper. Pour mixture over salmon. Set aside for 10 minutes to develop the flavours.
3
Place salmon in the middle of the barbecue and close the lid. Cook for 20 minutes or until cooked to your liking. Remove from barbecue. Cover salmon with foil and set aside to rest for 5 minutes.
4
Meanwhile, combine cucumber, onion, mango, mint, coriander and remaining juice in a large bowl. Cut salmon into 8 equal portions and serve with salad and lime wedges.
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