Jamaican Jerk Spiced Salmon with Mexican Mango Salsa by Original Flava
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人做过这道菜
凯小莉在此
转自Le creuset UK
用料
| Salmon fillets | 4x140g |
| MANGO SALSA | |
| mango, diced | 250g |
| red bell pepper, diced | 1/2 |
| small red onion, diced | 1 |
| Jalapenos diced | 50g |
| coriander, chopped | 50g |
| avocado, diced | 1 |
| lime juice | 1 lime |
| JERK MARINADE | |
| spring onions | 90g |
| black pepper | 2 tsp |
| fresh thyme | 15g |
| pimento seeds | 5 |
| scotch bonnet chilli pepper | 1 |
| garlic cloves | 4 |
| gravy browning or soy sauce | 1 tbsp |
| vinegar | 50ml |
| water | 50ml |
| honey | 1 tsp |
Jamaican Jerk Spiced Salmon with Mexican Mango Salsa by Original Flava的做法
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For the mango salsa: Add all ingredients to a mixing bowl, mix together and then leave to rest in the fridge until you are ready to serve.
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For the Jerk-spiced salmon: Blend all the Jerk ingredients together in a blender to make the marinade.
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Season the salmon with the Jerk marinade and rest in the fridge for at least an hour.
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Brush a little vegetable oil onto the grill, then carefully place the salmon on the grill and cook until brown on each side.
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Garnish the salmon with the mango salsa and serve.
小贴士
This recipe makes a lot more Jerk spice paste than required. Any leftover marinade can be refrigerated for about 3-4 days to be used to flavour chicken or vegetables or can be frozen in ice cube trays for when you want to repeat the recipe again.
