Caribbean salmon recipe
Want to bring the taste of the Caribbean to your BBQ cooking? This wonderful marinade mixture will definitely add some sunshine flavours to your salmon steaks. Zesty limes give a real citrus burst too.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook and 30 mins to cool
- 307 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 garlic cloves, finely chopped
- 2 limes, finely zested, then halved
- 1tbsp jerk seasoning
- 1tbsp fresh thyme leaves
- 2cm (1in) piece fresh ginger, finely grated
- 1tbsp light olive oil
- 4 salmon fillets, with skin on
- green beans, to serve
- rice, to serve
- sweetcorn (optional)
- chopped cherry tomatoes (optional)
- coriander (optional)
Each serving contains
- Energy
- 1280kJ 307.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 0g
of the Reference intake
Carbohydrate 2.2gProtein 30.7gFibre 0.5g
Method
- Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes.
- Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side – aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes or until cooked to your liking.
- Chargrill the zested lime halves on the cut side until griddle lines appear it should take 2-3 minutes.
- Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.
- See more Caribbean recipes
