Stranger Foods

CaribbeanSticky jerk salmon with mango slaw

Serves 4 | Prep 15 mins | Cook 10 mins

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

Ingredients

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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 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.