Jerk Regal Salmon with Avocado Mango Salsa

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

Nadia Lim

25 mins



Jerk Regal Salmon with Avocado Mango Salsa


  • 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
  • ½ red pepper, finely diced, about a cup
  • 3 tablespoons lime juice
  • 3 tablespoons lime juice
  • 1/3 cup roughly chopped coriander


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

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 – the salmon should still be ever so slightly pink in the middle (it is best slightly under-done).

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.