Jamaican Jerk Salmon & Roasted Veggies
with Corn Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Capsicum
1 packet
Coriander
1
Zucchini
1
Corn
2
Sweet Potato
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Mayonnaise
(Contains: Eggs;)
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the green capsicum into 2cm chunks. Cut the zucchini into 2cm rounds. Place the sweet potato on an oven tray lined with baking paper. Place the capsicum and zucchini on a second oven tray lined with baking paper. Sprinkle the salt and a pinch of pepper over both trays and drizzle with olive oil. Toss to coat, then roast both trays until tender, 25-30 minutes. TIP: Cut the veg to the correct size so they cook in the allocated time.
While the veggies are roasting, slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Roughly chop the coriander.
Heat a medium frying pan over a medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the coriander, white wine vinegar and a drizzle of olive oil to the bowl with the corn. Season to taste with salt and pepper and stir to combine.
When the veggies have 10 minutes cook time remaining, pat salmon dry with paper towel. Combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Add the salmon fillets and toss to coat. TIP: Patting the skin dry helps it crisp up in the pan!
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: The spice blend will char a little in the pan, don't worry, this adds to the traditional smokey flavour!
Divide the Jamaican jerk salmon and roasted veggies between plates. Serve with the mayonnaise and corn salsa. Enjoy!
