Jerk Salmon with Mango Slaw

Serve chunky salmon fillets with a spicy Caribbean Jerk glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander.

INGREDIENTS

• 2 tablespoons Baron Jerk Seasoning 
• 1 tablespoon clear honey
• 4 salmon fillets 
• 2 juiced limes  
• ½ red cabbage, core removed, thinly slices
• 1 firm but ripe mango, skin removed, thinly slices
• 1 red pepper, thinly slices
• 5 spring onions, thinly sliced on an angle
• Small bunch coriander, leaves picked

STEPS

1. Heat the grill to medium-high. 
2. Mix the jerk paste and 1 tbsp honey together in a bowl. 
3. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelized)
4. Meanwhile, place the lime juice and some seasoning in a large bowl and mix together.
5. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. 
6. Serve the salmon on a pile of the slaw