Jerk Salmon and Blueberry Radicchio Slaw
Recipe Type: Main
Cuisine: Paleo
Serves: 4 portions
Create a homemade jerk blend and toss it on your salmon for a show-stopping, flavorful meal served over a bed of blueberry, radicchio, arugula and more.
Ingredients for the salmon
  • 4 salmon fillets (approx. 8 ounces each, before cooking), skin on
  • Extra virgin olive oil
  • 2 Tablespoons jerk seasoning
Ingredients for the slaw
  • 1 head of radicchio, exterior leaves and core removed, thinly sliced
  • 2 (firmly packed) cups baby arugula
  • ½ cup (loosely packed) fresh mint leaves, thinly sliced
  • ½ cup crumbled feta
  • 2 cups fresh blueberries, rinsed and dried
Ingredients for the dressing
  • ¼ cup sherry vinegar
  • ¼ cup fresh orange juice
  • 2 Tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
For serving
  • Lemon or lime slices or wedges
  1. Preheat the oven to 325F. Grease a baking pan and place the salmon about 2" apart on the pan, skin side down. Sprinkle each fillet with ½ Tablespoon of jerk seasoning and bake for 15-20 minutes (15 for a more medium/medium-rare fillet, 20 for a more well-done fillet).
  2. While the salmon is cooking, prepare the slaw and the dressing. For the slaw, toss together everything but the blueberries, then sprinkle the blueberries over the top. For the dressing, whisk together all of the ingredients or add them all to a small container or jar with an airtight top, close and shake vigorously.
  3. If you're going to eat the meal immediately, toss the dressing with the slaw. If you plan to save some for leftovers, I recommend dressing each portion of slaw separately. Top a generous (dressed) portion of slaw with a salmon fillet, garnish with lemon or lime, and serve.
Store the salmon (cooled) and the slaw (undressed) in separate airtight containers in the fridge for up to 3 days. Store the dressing in an airtight container at room temperature for up to a week, or in the fridge for 2-3 weeks.
Recipe by Honest Cooking by Mercato Fabbrica at