Name: Spicy Jerk Salmon with a Blueberry Feta Slaw
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Caribbean Fusion
Ingredients: 4 salmon fillets (approximately 8 ounces / 227g each,before cooking,skin on); Extra virgin olive oil; 2 Tablespoons (30ml) jerk seasoning; 1 head of radicchio (exterior leaves and core removed,thinly sliced); 2 firmly packed cups (473ml) baby arugula; 1/2 cup (118ml) loosely packed fresh mint leaves,thinly sliced; 1/2 cup (118ml) crumbled feta; 2 cups (473ml) fresh blueberries (rinsed and dried); 1/4 cup (59ml) sherry vinegar; 1/4 cup (59ml) fresh orange juice; 2 Tablespoons (30ml) olive oil; 2 teaspoons (10ml) honey; 1 teaspoon (5ml) minced garlic; Salt and pepper to taste; Lemon or lime slices or wedges

Description

Enjoy a perfect balance of spicy, sweet, and tangy with this baked jerk salmon served over a unique and refreshing slaw of radicchio, blueberries, and feta.

Ingredients

Units Scale

4 salmon fillets (approximately 8 ounces / 227g each,before cooking,skin on)
Extra virgin olive oil
2 Tablespoons (30ml) jerk seasoning
1 head of radicchio (exterior leaves and core removed,thinly sliced)
2 firmly packed cups (473ml) baby arugula
1/2 cup (118ml) loosely packed fresh mint leaves,thinly sliced
1/2 cup (118ml) crumbled feta
2 cups (473ml) fresh blueberries (rinsed and dried)
1/4 cup (59ml) sherry vinegar
1/4 cup (59ml) fresh orange juice
2 Tablespoons (30ml) olive oil
2 teaspoons (10ml) honey
1 teaspoon (5ml) minced garlic
Salt and pepper to taste
Lemon or lime slices or wedges

Instructions

Preheat the oven to 325°F (160°C). Grease a baking pan and place the salmon about 2 inches (5 cm) apart on the pan, skin side down. Sprinkle each fillet with 1/2 Tablespoon (7.5 ml) of jerk seasoning and bake for 15-20 minutes (15 minutes for a more medium/medium-rare fillet, 20 minutes for a more well-done fillet).
While the salmon is cooking, prepare the slaw and the dressing. For the slaw, toss together all ingredients except 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.
If you’re going to eat the meal immediately, toss the dressing with the slaw. If you plan to save some for leftovers, it is recommended to dress each portion of slaw separately. Top a generous (dressed) portion of slaw with a salmon fillet, garnish with lemon or lime, and serve.

Notes

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.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Main Course
Cuisine: Caribbean Fusion