Jamaican Ginger Jerk Salmon
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 340g per person. Country of origin: Jamaica. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 168 kcal
- Protein
- 11.8 g
- Carbohydrate
- 17 g
- of which sugars
- 4.3 g
- Fat
- 6.5 g
- of which saturates
- 1.3 g
- Fibre
- 2 g
- Salt
- 0.67 g
Ingredients
- 600g skin-on salmon fillets
- 30g fresh ginger, grated
- 3 spring onions, chopped
- 2 garlic cloves
- 1 Scotch bonnet, deseeded
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tbsp rapeseed oil
- 320g cooked rice and peas
- 200g pineapple and cucumber salsa
Method
Blend ginger, spring onions, garlic, chilli, allspice, thyme, lime, sugar and oil.
Rub the jerk paste over the salmon and marinate for 20 minutes.
Heat the oven to 210°C/190°C fan and line a tray.
Roast the salmon for 10–13 minutes until just cooked and lightly charred at the edges.
Serve with rice and peas and the cool pineapple-cucumber salsa.
Reviews
Great flavour and a handsome plate. I would marinate for only the stated time because the lime starts changing the fish texture.
Sarah GoodallI used half a Scotch bonnet and still got plenty of heat. The salmon timing was accurate for my thick fillets.
steve4The fresh ginger made the jerk paste taste lively rather than dusty. The pineapple salsa was exactly the cooling side it needed.
Steve Allanson