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Caribbean Recipes

Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw

Recipe Development TeamPublished on February 21, 2024

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This Caribbean Style Spiced Salmon is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•Climate Conscious

Allergens:

Fish

•Mustard

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

1 unit(s)

Lime

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Mustard, Egg)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Kiwi

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar

2 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2478 kJ

Energy (kcal)592 kcal

Fat29.1 g

of which saturates4.6 g

Carbohydrate61.7 g

of which sugars12.3 g

Protein26.6 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

•Zester

•Medium Bowl

Cooking Instructions and Tips

Chip, Chip, Hooray

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, 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, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Bake the Salmon

2

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the Carribean style jerk, season with salt and pepper, then rub into the fish.

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Slaw Time

3

While everything bakes, zest and halve the lime (see ingredients for amount).

In a medium bowl, combine the coleslaw mix, mayonnaise and lime zest. Season with salt and pepper, then set your slaw aside.

Finish the Prep

4

Roughly chop the parsley (stalks and all).

Peel the kiwi, then cut into 1cm chunks.

Time to Salsa

5

In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.

Mix in the sugar and olive oil for the salsa (see pantry for both amounts), season with salt and pepper.

Taste and season with more lime juice, salt and sugar to your liking.

Serve Up

6

Transfer your Caribbean style salmon to your plate and spoon over the kiwi salsa.

Serve with the chips and zesty slaw alongside.

Enjoy!

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