Jamaican jerk salmon fillet with tropical salsa

Jamaican jerk salmon fillet with tropical salsa

This summery salmon dish will be the hero of your Christmas spread with its mouthwatering marinade and fresh tropical salsa. You can spice up or tone down the jerk to suit the crowd – and add it to your repertoire for marinating chicken, pork or even haloumi steaks! Keep it gluten-free by using gluten-free tamari instead of regular soy sauce.

Dairy-free

Makes 8-10 serves

Takes 30 minutes

Ingredients

1 whole salmon fillet, skin-on and pin-boned, roughly 1.5kg

Jerk marinade

2-3 spring onions, roughly chopped

1 small red onion, roughly chopped

3 garlic cloves, smashed

3 tbsp soy sauce

1 tbsp lime juice

1 tbsp cider vinegar

1 tbsp fresh thyme leaves

2 tbsp brown sugar

1 tsp smoked paprika

1 tsp ground allspice

1 tsp dried chilli flakes

½ tsp ground nutmeg

½ tsp ground cinnamon

3 tbsp vegetable oil

Tropical salsa

½ fresh pineapple, cored & diced

1 small red onion, diced

1 zucchini, diced

Handful coriander, finely chopped

1 lime, zested & juiced

1 small fresh red chilli, deseeded & finely chopped

 

Method

Preheat oven to 180°C.

To make the jerk marinade, place all of the ingredients in a blender and blitz to a smooth paste. Taste and adjust if needed.

Place salmon fillet skin-down on a lined baking tray. Check for bones; remove with kitchen tweezers if you find any. Rub all over with jerk marinade. Place in the oven and bake for 20-22 minutes, until just cooked through and still tender to the touch.

Meanwhile, make the tropical salsa. Combine all of the ingredients in a medium bowl, tossing to coat.

Place the salmon on a serving dish and scatter half of the tropical salsa over the top, serving the rest in a bowl on the side, along with fresh lime wedges.

Tip

To bbq your salmon, preheat a lidded bbq to 200°C. Place salmon (skin down) on the hot plate, close the lid and cook for 13-15 minutes, until just cooked through and still tender to the touch. Remove carefully with a long fish slice before serving with the tropical salsa.