Caribbean Style Jerk Crusted Salmon
with Mango Baby Gem Slaw and Black Sesame Wedges
Our Caribbean Style Jerk Crusted Basa captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
1 unit(s)
Lime
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
120 grams
Coleslaw Mix
40 grams
Mango Chutney
64 grams
Mayonnaise
(Contains: Mustard, Egg)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the wedges on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, zest and quarter the lime into wedges.
In a small bowl, combine the breadcrumbs, lime zest, olive oil for the crumb (see pantry for amount) and a pinch of salt and pepper. Set aside.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the shredded baby gem, coleslaw, half the mango chutney, half the mayonnaise and a good squeeze of lime juice. Season with salt and pepper, mix well then set aside.
Pat the basa dry with kitchen paper, then lay onto a lined baking tray. Sprinkle over the Caribbean style jerk, drizzle with oil, season with salt and pepper, then rub to coat.
Spread the remaining mayonnaise over the top of the fish and top with the zesty breadcrumbs. Gently press down with a spoon to secure.
Bake on the top shelf of your oven until golden and cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Share the basa between your plates. Serve the wedges and slaw alongside.
Drizzle the remaining mango chutney over the basa to finish. Serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 5 MOD: Cook the wedges on the middle shelf, 30-40 mins. Bake the salmon on the top shelf, 10-15 mins instead.
