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Jerk Regal Salmon with Avocado Mango Salsa

Jerk Regal Salmon with Avocado Mango Salsa

Nadia Lim

Avocado and salmon are a perfect pair. Try Nadia Lim's take on this classic combination with a sweet and spicy kick!

Time: 25 mins Serves: 4 Difficulty: Moderate
Ingredients:

Jerk Salmon
4 x 150 g Regal salmon fillets
3 tablespoons jerk marinade (see recipe below)

Avocado Mango Salsa
Flesh of 1 ripe mango, diced
Flesh of 2 firm ripe avocados, diced
1 spring onion, finely sliced
¬Ω red pepper, finely diced, about ¬æ cup
3 tablespoons lime juice
1/3 cup roughly chopped coriander

Method:

Heat oven to 220 deg C and line an oven tray with baking paper. 

  1. Place salmon fillets, skin-side-down on prepared tray. Spoon jerk marinade over flesh side of salmon and leave at room temp for 15 minutes. Bake in the oven until just cooked through, 6-8 minutes ‚Äì the salmon should still be ever so slightly pink in the middle (it is best slightly under-done).  
  2. Gently combine all salsa ingredients together and season to taste with salt.

To serve,divide salmon between plates and spoon over some salsa. Serve with coconut rice on the side. 

Coconut rice
To make coconut rice, combine 2 cups long grain rice, 1 cup water, 2 cups coconut milk and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turnoff heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.  

Jerk marinade
To make jerk marinade, place 4 spring onions, chopped, 3 tablespoons chopped thyme, 1 inch ginger, peeled and chopped, 1 tablespoon ground allspice,2 tablespoons brown sugar, juice of 2 limes, 1 tablespoon tomato paste, 4 tablespoons oil, 2 large red chilies and 1 teaspoon salt in a food processor and blend until smooth. Makes ¬Ω - ¬æ cup. Keeps in the fridge for up to 4-5 days. 

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