Sticky Jerk Salmon With Mango Slaw Food

STICKY JERK SALMON WITH MANGO SLAW

Sticky jerk salmon with mango slaw image

Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander

Provided by Cassie Best

Time 35m

Number Of Ingredients 9

Ingredients

2 heaped tbsp Jamaican jerk paste
2 tbsp clear honey
4 salmon fillets
juice 2 limes
½ red cabbage , core removed, thinly sliced
1 firm but ripe mango , skin removed, thinly sliced
1 red pepper , thinly sliced
6 spring onions , thinly sliced on an angle
small bunch coriander , leaves picked

Steps:

Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.

Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.4 milligram of sodium

BBQ JERK CHICKEN WITH CARIBBEAN MANGO SLAW

BBQ Jerk Chicken with Caribbean Mango Slaw image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 24

Ingredients

1/4 cup jerk seasoning, such as Grace's Dried Jerk Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 boneless chicken breasts
1 cup mango puree
1 tablespoon honey
1 teaspoon sriracha
1 lime, juiced
1/2 bottle beer, such as Red Stripe
Kosher salt and freshly cracked black pepper
Caribbean Mango Slaw, recipe follows, for serving
3/4 cup olive oil
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sriracha
1 lime, juiced
Kosher salt and freshly ground black pepper
2 cups shredded carrots
1 cup fresh Italian parsley leaves, chopped
1/2 cup fresh mint leaves, cut into chiffonade
1 head napa cabbage, thinly sliced
1 cup chopped almonds (reserve some for garnish)
1 mango, sliced thin or julienned (reserve some for garnish)

Steps:

Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.
Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.

STICKY JERK SALMON WITH MANGO SLAW

Sticky jerk salmon with mango slaw image

Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander

Provided by Cassie Best

Categories Main course

Time 35m

Number Of Ingredients 9

Ingredients

2 heaped tbsp Jamaican jerk paste
2 tbsp clear honey
4 salmon fillets
juice 2 limes
½ red cabbage , core removed, thinly sliced
1 firm but ripe mango , skin removed, thinly sliced
1 red pepper , thinly sliced
6 spring onions , thinly sliced on an angle
small bunch coriander , leaves picked

Steps:

Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.

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