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Jerk Salmon with Avocado Mango Salsa

By October 12, 2018 No Comments

Jerk Salmon
with Avocado
Mango Salsa

Avocado and salmon are a perfect pair. Try a modern take on on this classic combination with a sweet and spicy kick.



jerk salmon

4 x 150g salmon fillets
3 tbsp jerk marinade

avocado mango salsa

Flesh of 1 ripe mango, diced
Flesh of 2 firm ripe avocados, diced
1 spring onion, finely sliced
1/2 red pepper, finely diced
3 tbsp lime juice
1/3 cup roughly chopped coriander


  1. Heat oven to 220° C and line an oven tray with baking paper.
  2. Place salmon fillets, skin-side-down on prepared tray. Spoon jerk marinade over flesh side of salmon and leave at room temp for 15 minutes. Bake in the oven until just cooked through, 6 to 8 minutes. The salmon should still be ever so slightly pink in the middle (it is best slightly under-done).
  3. Gently combine all salsa ingredients together and season to taste with salt.

coconut rice

To make coconut rice, combine 2 cups long grain rice, 1 cup water, 2 cups coconut milk and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.

jerk marinade

To make jerk marinade, place 4 spring onions, chopped, 3 tablespoons chopped thyme, 1 inch ginger, peeled and chopped, 1 tablespoon ground allspice, 2 tablespoons brown sugar, juice of 2 limes, 1 tablespoon tomato paste, 4 tablespoons oil, 2 large red chillies and 1 teaspoon salt in a food processor and blend until smooth.

To serve, divide salmon between plates and spoon over some salsa. Serve with coconut rice on the side.