Grilled Jerk Salmon
with Toasted Coconut Rice and Zesty Colesaw- Salmon
- Sulphites
- Soy
- Egg
- Mustard
- Milk
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Tree nuts
- Sesame
- Crustaceans
- Fish
- Egg
- Wheat
- Peanuts
- Mustard
- Triticale
- Gluten
Spicy, smoky jerk salmon pairs perfectly with cool, creamy coleslaw for a refreshing contrast. served alongside jasmine rice with toasted coconut adds a hint of sweetness, balancing the heat for a bold, flavourful dish with a Caribbean-inspired twist. Ingredients: Salmon fillet • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Limes • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Lime
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
¾ cup
Jasmine Rice
2 tbsp
Shredded Coconut
(Contains: Sulphites May be present: Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 tbsp
Mango Chutney
(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt*
⅓ tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder 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 (use whole lime for 4 servings). Cut remaining lime into wedges.
- To a small bowl, combine half the jerk sauce, half the lime zest and 2 tbsp (4 tbsp) mango chutney.
- To a medium bowl, combine mayo and lime juice. Add coleslaw cabbage mix and toss to combine. Season with salt and pepper.
- Heat a medium non-stick pan over medium.
- When hot, add shredded coconut to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on coconut so it doesn't burn.)
- Transfer to a plate.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Brush with remaining jerk sauce.
- Add salmon to the grill, flesh-side down. Close lid and grill for 3-5 min per side, until cooked through.**
- Transfer salmon to a plate. Cover to keep warm.
- Fluff rice with a fork, then add in 1 tbsp (2 tbsp) butter, toasted coconut and remaining lime zest.
- Divide rice between plates
- Divide coleslaw between plates
- Divide salmon between plates and top with jerk-mango sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The coconut rice was a standout, adding a delightful sweetness to balance the dish. Some found the jerk sauce overly sweet for salmon.
- Ease of prep: Many found this recipe easy to make, with some successfully adapting it for oven cooking when grilling wasn't an option.
- Suggestions: Consider reducing the rice portion and increasing vegetables. For grilling, use foil to prevent salmon from sticking to the grates.
- Portions: Several customers mentioned the rice-to-vegetable ratio was off, suggesting less rice and more vegetables for better balance.
- Texture: Some found the coleslaw tough or bland; consider adjusting the dressing or chopping the cabbage more finely.
