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Jerk Barbecued Salmon Steaks with Mango ‘Chop Chop’ Salad
From the book
Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul
101 flavour-packed recipes from Levi Roots
Fresh and nutritious dishes with a Jamaican twist
Perfect your grilling skills with Levi's easy-to-follow steps
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Introduction from Levi Roots
Wow, this is sizzlin’! Never has salmon tasted so good. You’ll be making the salad to go with all sorts
of things – it’s just as fabulous with chicken and pork. The jerk paste works with other fish too.
Ingredients
Essential kit
You will need a food processor or mortar.
Method
Put everything for the jerk paste into a food processor or mortar and whizz or pound to a purée. Spread this all over the salmon steaks, cover and put in the fridge for a couple of hours.
To make the salad, peel the mangoes and cut the flesh from around the stone. Cut the flesh into slices about 3mm thick and transfer to a bowl. Toss with the lime zest and lime juice.
Pound the garlic and ginger in a mortar. Heat the oil in a frying pan, add the pounded garlic and ginger and gently cook until fragrant. Take the pan off the heat and stir in the mustard. Add this mixture to the mangoes, then gently stir in the sugar, chillies, coriander, mint and salt and pepper. Add a little more oil if you need to moisten it.
Lift the salmon out of the marinade but don’t scrape it off. Barbecue the salmon for about 8 minutes on each side, depending on the thickness of the fish. Serve with the mango salad.
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