Jamaican Jerk Salmon & Roast Veg Medley
with Corn-Mint Salsa & Lemon Mayo
- Fish
- Sulphites
- Eggs
Let’s give our blushing pink salmon the Jamaican treatment! Warmly spiced and bursting with flavour, this delicate fish sits prettily alongside an array of roasted veggies. All you need is a generous drizzle of lemon mayo to finish things off!
Ingredients
280 g
Salmon
(Contains: Fish)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Roast Veggie Mix
(Contains: Sulphites)
1
Lemon
1 tin
Sweetcorn
1 packet
Mint
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced.
• Slice parsnip into thick half-moons.
• Place roast veggie mix and parsnip on a lined oven tray.
• Drizzle with olive oil, season with the salt, sprinkle over half the mild Caribbean jerk seasoning and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, drain sweetcorn.
• Pick and roughly chop mint leaves.
• Juice lemon.
• Heat a large frying pan over a medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Add mint, a dash of lemon juice and a drizzle of olive oil to the bowl with the charred 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-high heat with a drizzle of olive oil.
• In a second medium bowl, combine remaining mild Caribbean jerk seasoning and a drizzle of olive oil. Add salmon and toss to coat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: The spice blend will char a little in the pan but don’t worry, this adds to the flavour!
• While the salmon is cooking, in a small bowl, combine the mayonnaise with a dash of lemon juice.
TIP: Add as much or as little lemon juice as you like depending on your taste.
• Divide Jamaican jerk salmon and roast veg medley between plates.
• Drizzle lemon mayo over salmon, then top with the corn-mint salsa to serve. Enjoy!
