Spring has officially sprung here in England, the evenings are long and hot and our garden is in full flower. The weather is so variable here that we take every chance that we can to eat outside. That doesn’t always affect the choice of what we will have to eat, but sometimes the evening is so glorious that all that is required is something light and easy and, perhaps most importantly, quick to make.
I had a small stock of jerk paste that I had made a few weeks ago lurking in the freezer, and decided that if I didn’t use it now it would end up in the bin. I also had a very ripe mango that I picked up yesterday, for no other reason than that it was reduced for a quick sale. Thinking cap on, I searched through my flavour thesaurus, came up with an interesting combination of flavours that ought to work together and was rewarded with one of the most glorious salads I have ever eaten.
We are having a big family barbecue in a few weeks – when we can depend on the weather a little more – and so I have been thinking about what to make to feed a lot of hungry people who will expect something special. This salad just shot to the top of my list; it is wonderful with the salmon here, but would also be great with jerk chicken, or even just as a salad all by itself.
RECIPE – for 2 people
1 heaped tbsp jerk paste
1 tbsp clear honey, plus 1 tsp
2 salmon fillets
juice of a lime
1/2 red cabbage, core removed and thinly sliced
1 ripe mango, thinly sliced into strips
1 red pepper, thinly sliced
3 spring onions, finely sliced on an angle
a small bunch of fresh coriander, leaves only
Mix the jerk paste with 1 tbsp of clear honey. Lightly season the salmon fillets, place on a foil-lined baking tray and spread the paste all over the top of them. Place under a hot grill for 8-10 minutes until just cooked through and the paste is starting to caramelise. Meanwhile make the salad.
|Tip: I found that the paste on top of the fish hadn’t quite caramelised as much as I would have liked by the time the fish was done. I finished it off with a cook’s burner, not something I use very often in my kitchen but an extremely handy thing to have available at times like these.|
Put the 1 tsp of honey, the lime juice and a little seasoning in a large salad bowl and mix thoroughly. Add the red cabbage, mango, pepper, spring onions and coriander, toss thoroughly with the dressing.
Serve the salmon in a bowl on top of a bed of the salad.