Grilled Island Jerk Salmon with Zesty Coleslaw
with Toasted Coconut Rice
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Lime
2 tbsp
Jerk Sauce
(Contains: Sulphites May contain traces of: Milk, Soy)
¾ cup
Jasmine Rice
2 tbsp
Shredded Coconut
(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 tbsp
Mango Chutney
(May contain traces of: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to 500°F.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, Vegetable Stock Powder, half the mango chutney and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- In a small bowl, combine Jerk Sauce, lime zest and Mango Chutney.
- In a medium bowl, combine mayonnaise and lime juice.
- Add coleslaw mix, toss to combine. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add shredded coconut to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Pat salmon dry with paper towels.
- Brush top of half with Jerk Sauce. Season with salt and pepper.
- Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through, 6-7 min.**
- Transfer salmon to a plate. Cover to keep warm.
- Fluff rice with toasted shredded coconut.
- Divide rice between plates
- Divide coleslaw between plates
- Divide salmon betweem plates and top with jerk mango sauce.