This dish delivers all the colour and vibrancy that you would expect from a dish straight out of Jamaica. The charred corn salsa teamed with the smokey salmon brings an explosion of flavour and freshness with every bite. Brace your taste buds for a true adventure!
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mild Caribbean jerk seasoning(ContainsSulphites)
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the 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. Season both trays with salt and pepper and drizzle with olive oil. Toss to coat, then roast both trays until tender, 25-30 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, slice the kernels off the corn cob. Roughly chop the coriander.
Heat a large frying pan over a medium-high heat. Add the corn and cook, stirring, 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 corn. Season to taste and stir to combine.
TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
When the veggies have 10 minutes cook time remaining, combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Add the salmon and toss to coat.
Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until cooked through, 3-4 minutes each side.
TIP: The spice blend will char a little in the pan, don't worry, this adds to the smokey flavour!
Divide the Jamaican salmon and roasted veggies between plates. Serve with the mayonnaise and corn salsa.