Smokey Jamaican Salmon & Roasted Veggies

Name: Smokey Jamaican Salmon & Roasted Veggies with Charred Corn Salsa
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 2 sweet potato; 1 capsicum; 1 zucchini; ¼ tsp salt; 1 cob corn; 1 bag coriander; ½ tsp white wine vinegar; 1 sachet mild Caribbean jerk seasoning; 1 packet salmon; 1 packet mayonnaise

with Charred Corn Salsa

4.0(1)

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Calories

:

2963 kcal

Protein

:

38.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Fish
Eggs
Crustaceans
May contain traces of allergens
Mollusc

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

sweet potato

1

capsicum

1

zucchini

1 cob

corn

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ tsp

salt

½ tsp

white wine vinegar

Nutritional Values

per serving

Calories2963 kcal

Fat41 g

of which saturates7.1 g

Carbohydrate41.9 g

of which sugars21.7 g

Protein38.1 g

Sodium1269 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

1

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.

2

While the veggies are roasting, slice the kernels off the corn cob. Roughly chop the coriander.

3

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.

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 and toss to coat.

5

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!