Jerk Salmon served with Sweet Potato Salad…..A taste of the Caribbean

By Simon  ,   

April 10, 2014

Wow what a simple and totally triumph dish! Jerk marinated salmon evokes memories of the Caribbean, complimented with a sweet potato salad, lashed with capers, red pepper, mango, pineapple, red onion and cucumber all bought together with a great mayo. The salmon in this dish is marinated overnight to really intensify the taste, leaving a simple cooking process, which is certainly a delight for a large gathering or party. Give it a try! Today I used salmon fillets and for a big party use a whole salmon.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 6 Generous


6 Medium Salmon steaks or fillet portions

1 tbsp Ground allspice

1 Handful Spring onions

1 Heaped tbsp Freshly grated ginger

4 Cloves Garlic

1 Small handful Dried thyme

2 tbsp Dark brown sugar

50 ml Fresh pineapple juice

60 ml Light soy sauce

1 Heaped tbsp Tomato ketchup

1 Small Red chilli

1 Scattering Freshly milled black pepper

1 Scattering Celery salt

2 Large Sweet potatoes

1 Medium Red pepper

1 Medium Red onion

1 Large Mango

1 Handful Fresh pineapple chunks

1 Small handful Capers

1 Medium Cucumber

60 ml Mayonaise

60 ml Salad cream

1 Medium Lemon

1 Small handful Fennel sprigs

1 Small handful Coriander leaves

Scattering Freshly milled black pepper


As I shared the longer you marinade the salmon the deeper and more ingested the flavours will be and the senses will be transported to the Caribbean - minimun 24 hrs.

Lovingly prepare your salmon.  If it's whole simply scale it, cut in half lengthways and remove pin bones, now score the flesh 1 cm deep in a criss-cross pattern with a sharp knife or better still ask at the fish counter they will gladly oblige.  Place in a large dish.  Whiz up all the ingredients for your marinade to a smooth, intoxicating paste and liberally cover the salmon working it into the gashes in the fish, cover with cling film and pop into your fridge until ready to cook.

To make the sweet potato salad - peel and chop the sweet potatoes into cubes, mouth sized and boil in salted water until firm yet soft, drain and cool.  Prepare all the other ingredients ready to build your salad.  Now this can also be done far in advance as the salad will love marinating itself in all the ingredients and will store, covered in a fridge.  Gently combine all the other salad ingredients, omitting the cucumber, lemon zest, coriander and pepper until ready to serve.

To roast the salmon, gently scrap off any excess marinade, its done it's job! Lay the salmon on a parchment lined baking tray, cover loosely with tin foil and place in a moderate oven 180c for 20-25 minutes, removing the foil half way through the cooking time.  Garnish with sprigs of fennel and serve the salad by the side with a sprinkling of fresh coriander, zest of  lemon and a dusting of black pepper.  How simple is that !!!!

Works wonderfully as a simple supper, at a gathering or party, a taste of the Caribbean.....Enjoy.


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