Jerk glazed salmon with Caribbean courgette slaw and brown rice

Jerk glaze is the perfect match for salmon, and is even better when paired with our delicious lime-dressed slaw. We love these Caribbean flavours!

Serves: 4

Time to make: 1 hr 5 mins , excluding time to make marinade

Hands-on time: 25 mins

Ingredients

More weights & measures

400g salmon fillets, skin off
jerk marinade
3 courgettezucchiniXszucchini, summer squashX, thinly sliced
1 red capsicum, cored, deseeded, cut in thin slices
1 carrot, thinly sliced
2 spring onions, sliced thin diagonally
1 tablespoon red wine vinegar
2 teaspoons olive oil
juice of ½ lime
salt and cracked black pepper, to season
2 cups cooked brown rice
fresh coriandercilantroX, to garnish

Instructions

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1 Heat oven on grill to medium-high. Line a baking tray with foil, place salmon fillets on tray and generously brush each piece with jerk marinade. Cook for 10 minutes on top rack until nicely caramelised. Salmon should be just cooked, still pink in the middle.

2 To make slaw, in a bowl toss capsicum, carrot and spring onion with vinegar, oil and lime juice. Season to taste. Serve with freshly cooked salmon and rice. Garnish with coriander.

Variations

If you can’t find limes, use packaged lime juice instead, or lemon.

Make it gluten free: Check ground spices and soy sauce (in jerk marinade) are gluten free.

HFG tip

Click here for Jerk marinade recipe.

Nutrition Info (per serve)

Calories 569 cal

Kilojoules 2380 kJ

Protein 24 g

Total fat 31 g

Saturated fat 8 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 6 g

Sodium 310 mg

Calcium 110 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.