Jerk Salmon Tail with Mango Salsa

Here is the recipe for Jerk Salmon Tail with Mango Salsa.

Serves 4

Ingredients:

1. 150g Hellmann’s Jamaican Fire Fruity Habanero Table Sauce / Jamaican Fire Fruity Habanero Table Sauce


2. 5g fresh root ginger (small stick), peeled and grated


3. 2 small handfuls coriander, chopped


4. 2 tbp clear honey


5. Generous pinch of allspice


6. 500g tail end fillet of salmon


7. 2 limes


8. 2 red chillies


9. 1 red onion, finely chopped


10. 1 red pepper, de-seeded and finely chopped


11. 100g pomegranate seeds


12. 2 ripe mangos, peeled, pitted and finely chopped


13. 2 ripe avocados, peeled, pitted and finely chopped


14. Coarse sea salt

Methods:

1. Mix together the Fruity Habanero Table Sauce with the ginger, 1 handful of chopped coriander, honey and allspice. Spread the mixture over the salmon fillet, then cover and refrigerate for 1 hour.


2. Preheat the oven to 180°C, Gas Mark 4. Arrange the salmon, with its marinade, on a large square of foil placed on a baking sheet.


3. Slice 1 lime and 1 chilli thinly and scatter them over the surface. Bake in the oven for 20-25 minutes. Alternatively, cook directly on the BBQ (covered with the foil) for 15-20 minutes.


4. Meanwhile combine the onion, red pepper, pomegranate seeds, mango and avocado in a large salad bowl. Add the remaining chilli, thinly sliced, and another handful of torn coriander. Squeeze over the juice of 1 lime and season generously with salt, to taste.


5. Mix well and serve with the salmon.

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