It felt like a while since I’d pushed my food tastes outside my usual comfort zone, and I needed to mix it up. I don’t often have a lot of fish in my diet, and when I do I typically pair it with something creamy. I settled upon salmon, but wanted to do something that wasn’t just sweet chili. Through a bit of searching, I discovered that jerk spices work rather well with the dish. A few years ago I had a jerk chicken dish with mango salsa, and so I decided I would amalgamate the two ideas. What I ended up with was a phenomenally quick and easy, yet deceptively complex looking weeknight dinner.
For the salmon:
- Salmon fillets (preferably skin on)
- Jerk seasoning (recipe found here if you want to be fresh)
- Crushed Garlic
For the sauce
- Mango Chutney
- Fresh Lime
- Fresh mint
- Crushed chillis
- Coat your salmon in the jerk seasoning on both sides.
- In a blender combine a few spoonfuls of mango chutney, the juice and zest of half a lime, crushed chilli to taste and a few sprigs of mint leaves. Add enough water so that it catched on the blades to make a smooth sauce that is just thick enough to hold its shape.
- Melt butter in a frying pan and fry your salmon (non-skin side first, otherwise the steam rising post-flip will ruin the crunch). Careful to not let the butter burn within the pan, but to ensure the salmon is cooked through.
- Serve, sauce first (again, to preserve crispy skin) with suitable accompaniments. I used a little saffron scented rice. Squeeze over a little more lime onto the salmon.