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ModOz Recipes
Jamaican Jerk Salmon & Roasted Veggies

Jamaican Jerk Salmon & Roasted Veggies

with Corn Salsa & Lime Mayo

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3.5 / 4 Ratingout of 774 ratings
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This jerk salmon delivers all the colour and vibrancy that you would expect from a dish straight out of Jamaica. The corn and mint salsa kicks the dish right off for some added excitement and freshness. Brace your taste buds for a true adventure!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:FishEgg
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 unit

red capsicum

1 unit

zucchini

1 tin

sweetcorn

1 bunch

mint

1 unit

lime

1 packet

salmon

(ContainsFish)

1 sachet

mild Caribbean jerk seasoning

1 tub

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat22.4 g
of which saturates3.3 g
Carbohydrate42.9 g
of which sugars20.9 g
Protein36.4 g
Sodium1310 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Strainer
Medium Bowl
Medium Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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ROAST THE VEG
ROAST THE VEG
1

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm chunks. Chop the red capsicum into 2cm chunks. Slice the zucchini into 2cm half-moons. 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.

GET PREPPED
GET PREPPED
2

While the veggies are roasting, drain the sweetcorn. Pick and roughly chop the mint leaves. Juice the lime.

MAKE THE SALSA
MAKE THE SALSA
3

Heat a medium frying pan over a medium-high heat. Add the sweetcorn and cook, stirring occasionally, until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the mint, a dash of lime juice and a drizzle of olive oil to the bowl with the corn. Season to taste with salt and pepper and stir to combine.

COOK THE SALMON
COOK THE SALMON
4

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 fillets and toss to coat. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan and cook 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 traditional smokey flavour!

MAKE THE LIME MAYO
MAKE THE LIME MAYO
5

While the salmon is cooking, combine the mayonnaise with lime juice (2 tsp for 2 people / 1 tbs for 4 people) in a small bowl. TIP: Add as much or as little lime juice as you like depending on your taste.

SERVE UP
SERVE UP
6

Divide the Jamaican jerk salmon and roasted veggies between plates. Drizzle with the lime mayo and serve with the corn salsa.