Secret Summer Salmon Recipe

So I’m still super excited for Turtle Bay to open at the end of the month, bringing a brand new Caribbean dining and drinking experience to Norwich! If, like me, you just can’t wait to taste the delicious delicacies that the Caribbean has to offer,  then you’ll be glad to hear I’ve managed to get my hands on their Jerk Salmon Recipe for you to try at home. It’s a perfect spin on the classic Jerk Chicken, offering a little lighter option for a summer’s evening…

…and if it doesn’t quite go swimmingly then be sure to head over to Instagram and enter my competition in collaboration with Turtle Bay, offering one of my lucky reader’s a 3 course dinner for 4 with drinks!

Jerk Salmon.jpg

 

Jerk Salmon with Pineapple Salsa

 

Equipment:

Sharp Knife

Chopping Board

Mixing Bowl

None stick frying pan

Spatula or fish slice

 

Ingredients: (Serves 2)

For the Salmon:

2 x 6oz Salmon Fillet’s   

30 gms Plain flour                                                                                                                                                                                   25 gms Jerk Seasoning     

25 gms Melted Butter                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
Pinch of Sea Salt

2 x Lime Wedges

 

Pineapple Salsa:

2 x Fresh Pineapple slices

1 x Spring Onion

150 gms Cucumber

¼ Scotch Bonnet Pepper -finely diced (optional)

3 x Mint Leaves

3 x Coriander Leaves

 

Method:

  1. Place non-stick frying pan on the solid top & wait until pan is hot and slightly smoking, add a little oil
  2. Place Salmon Fillets skin side down in Flour
  3. Pat excess Flour off with your hand
  4. Place the Salmon skin down into hot frying pan & leave it to cook for 30 secs
  5. Brush Jerk Seasoning on the Salmon flesh
  6. Place into oven & cook for 8-12 mins
  7. Meanwhile, for the Pineapple Salsa, cut the Pineapple slices and cucumber into small chunks
  8. Finely slice the spring onion and place into a mixing bowl
  9. Add the finely chopped scotch bonnet (optional) mint & coriander leaves and mix together
  10. Remove Salmon from oven & leave to rest
  11. Brush the skin side of the salmon evenly with Butter
  12. Sprinkle Sea Salt evenly over Salmon
  13. Remove from pan using a spatula or fish slice and place onto a plate.
  14. Serve pineapple salsa over the salmon and your choice of side salad, garnish & Lime

Serve with salad and sweet potato mash.

I'd love to know what you think...