Jerk Salmon and Mango Salsa with Saint John
Want a fresh summery recipe for your favourite fish? Well, we hope you enjoy this salmon crusted in a jerk style seasoning and glazed in our deliciously fruity Saint John. Paired with rice and a fresh mango salsa this is a perfect twist on a classic salmon filet.
400g Fresh Salmon, 2 Fillets de-boned
1 tsp Olive Oil
1 1/2 tsp Ground Cumin
1/2 tsp Curry Powder
1/2 tsp Chilli Powder
1/2 tsp Ground Allspice
1/4 tsp Cayenne Pepper
1/4 tsp Ground Cinnamon
Pinch of Salt & Pepper
2 Tbsp Saint John - Mango, Turmeric & Ginger
2 Cups Cooked Rice
1 Can of Black Beans, Drained & Rinsed
1 Ripe Mango, Peeled & Diced
1 Ripe Vine Tomato, Diced
1/2 Red Onion, Finely Diced
1 Bunch Fresh Coriander, Chopped
1 Lime, Juiced
Start with the salsa and rice. Add the mango, red onion, coriander and lime juice into a bowl and stir to combine. Season with salt and pepper, then set aside.
Combine the cooked rice and rinsed black beans and season with salt and pepper.
Onto a plate, add the dry spices and stir to combine. Pat the salmon down with a paper towel, then place the fish flesh side down onto the spice mix, rubbing the spices on all sides, other than the skin. Season with salt and pepper.
Heat the oil in a medium sized pan, then place the salmon in meat side down. Cook for 3-4 minutes before flipping onto the skin side and cooking again for another 3-4 minutes. While the salmon is cooking on the skin side, brush the flesh liberally with the Saint John hot sauce.
The salmon will get dark and sticky from the sauce and spices.
To serve. Place the salmon over a pile of rice, and top with a healthy spoonful of mango salsa.