JERK SALMON TAIL WITH MANGO SALSA

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SalmonFish is an underplayed brunch ingredient. Popular Dalston brunch establishment Jones & Sons recommends smoked haddock, kippers or salmon Aussie style for a luxurious breakfast. Ideas include this smoked haddock and poached eggs dish with Maille Dijon Mustard hollandaise. Bring the flavours of the Caribbean to your garden entertaining this summer. Spice up tail end salmon from your local fishmonger with Hellmann’s Mango Habanero Jamaican marinade to make it the star of the table. Exotic flavours of ginger and coriander combined with a fresh lime, avocado and mango salsa will add a unique twist to alfresco dining.

Serves: 4

Preparation time: 10 minutes, plus 1 hour to marinate

Cooking time: 20-25 minutes

What You’ll Need:

  • 150g Hellmann’s Jamaican Fire
  • Fruity Habanero Table Sauce
  • 5g fresh root ginger (small stick),
  • peeled and grated
  • 2 small handfuls coriander, chopped
  • 2 tbp clear honey
  • Generous pinch of allspice
  • 500g tail end fillet of salmon
  • 2 limes
  • 2 red chillies
  • 1 red onion, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 100g pomegranate seeds
  • 2 ripe mangos, peeled, pitted and finely
  • chopped
  • 2 ripe avocados, peeled, pitted and finely
  • chopped
  • Coarse sea salt

What To Do:

  • Mix together the Hellmann’s Jamaican Fire 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.
  • 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. 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.
  • 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. Mix well and serve with the salmon.

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