Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
Prep:25 mins
Serves 4
2 heaped tbsp Jamaican jerk paste2 tbsp clear honey4 salmon filletsjuice 2 limes½ red cabbage, core removed, thinly sliced1 firm but ripe mango, skin removed, thinly sliced1 red pepper, thinly sliced6 spring onions, thinly sliced on an anglesmall bunch coriander, leaves picked
STEP 1Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. 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 caramelised).STEP 2Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.
