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
- Heat oven to 220° C and line an oven tray with baking paper.
- 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).
- Gently combine all salsa ingredients together and season to taste with salt.
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.
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.