Barbecued Jamaican jerk salmon with mango and cucumber salad
Skinless salmon fillet(s)
1000 g, (1 kg skinless side of salmon)
1 tbs, dark variety
Ground all spice
1 tsp, leaves
2 medium, cut into ribbons
1 medium, thinly sliced
3 medium, just-ripe, thinly sliced
½ cup(s), leaves
1 medium, cut into wedges, to serve
- Preheat a covered barbecue to 200°C. Line a large baking dish or tray with foil. Place salmon, on prepared tray.
- 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.
- 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.
- 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.