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Jamaican Jerk Salmon & Roasted Veggies

Jamaican Jerk Salmon & Roasted Veggies

with Corn Salsa & Lime Mayo

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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 spinach salsa kicks the dish right off for some added excitement and freshness. Brace your taste buds for a true adventure!

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's red capsicum was in short supply, so we've replaced it with red onion. Don't worry, the recipe will be just as delicious!

Allergens:FishEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 unit

onion

1 unit

courgette

½ tin

sweetcorn

1 bag

baby spinach leaves

1 unit

lime

1 packet

salmon

(ContainsFish)

1 sachet

mild Caribbean jerk seasoning

1 tub

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2740 kJ
Fat34.7 g
of which saturates4.8 g
Carbohydrate46.8 g
of which sugars20.5 g
Dietary Fibre0 g
Protein33.7 g
Cholesterol0 mg
Sodium1790 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Small Bowl
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Chop the kumara (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Slice the zucchini into 2cm half-moons. Place the kumara on an oven tray lined with baking paper. Place the red onion 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. TIP: Cut the veg to the correct size so they cook in the allocated time.

2

While the veggies are roasting, drain the sweetcorn (see ingredients list). Roughly chop the baby spinach leaves. Juice the lime.

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 chopped baby spinach, 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.

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!

5

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

6

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