Jerk Salmon with Mango Salsa
Jerk Salmon with Mango Salsa
Cook Time
30 mins
Total Time
30 mins
Servings: 1 +
Author: Jane Sarchet
Jerk Salmon
  • A little oil
  • 1 frozen fillet of salmon per person
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon allspice
  • A scraping of nutmeg
Mango Salsa
  • 1 big handful of frozen mango chunks
  • 1 big handful of frozen sweetcorn
  • 1 small handful of frozen chopped onion
  • A sprinkling of frozen coriander
  • A sprinkling of frozen red chilli
To serve
  • 1 bag of frozen rice per person
  1. Preheat the oven to 200/400 gas 6
  2. Lay out a sheet of aluminum foil and pop your salmon fillets in the middle.
  3. Spray or brush the salmon with a little oil to allow the rub to stick to the frozen fish.
  4. Mix all the spices in a cup and cover the top of each piece of salmon generously. This rub mix should b enough to coat 4-6 fillets.
  5. Fold the foil up around the fish, crimping the edges together. You want to create a tent to trap in the steam as it cooks.
  6. Pop in the oven and cook for 30 minutes. You can open the foil up for the last 10 minutes of cooking time if you like.
  7. Meanwhile pop the frozen mango, sweetcorn, onion, coriander & chilli into a freezer bag. Secure the bag and pop it into a bowl of warm water to defrost. If you're a little more organised than me you can defrost this earlier in the day.
  8. When it is mostly defrosted, remove from the bag and chop the mango into smaller pieces (about the size of the sweetcorn).
  9. Cook the rice according to the packet and serve with the jerk salmon and mango salsa