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!
mild Caribbean jerk seasoning
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 for 25-30 minutes, or until tender.
While the veggies are roasting, drain the sweetcorn. Pick and roughly chop the mint leaves. Juice the lime.
Heat a medium frying pan over a medium-high heat. Add the sweetcorn and cook, stirring occasionally, for 4-5 minutes or until lightly charred. 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.
When the veggies have 10 minutes cook time remaining, return the pan to a medium heat with a drizzle of olive oil. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the salmon fillets and toss to coat. Add the salmon to the pan and cook for 3-4 minutes on each side, or until cooked through. TIP: The spice blend will char a little in the pan, don't worry, this adds to the traditional smokey flavour!
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.
Divide the Jamaican jerk salmon and roasted veggies between plates. Drizzle with the lime mayo and top the salmon with the corn & mint salsa.