Jerk Barbecued Salmon Steaks with Mango ‘Chop Chop’ Salad


For the jerk paste:

4 spring onions, trimmed and chopped leaves from 1 small bunch of coriander
3 garlic cloves, chopped
½ small Scotch bonnet
1 tsp allspice berries
2 tsp ground cinnamon
3 tsp soft light brown sugar
1½ tsp salt
freshly ground pepper
25ml cider vinegar
2 tbsp groundnut or sunflower oil
6 salmon steaks

For the salad:
2 small mangoes
zest of 1 lime
juice of 1 lime
4 garlic cloves, finely chopped
2cm cube fresh root ginger, peeled and grated
2 tbsp groundnut oil, plus more if needed
2 tsp grain mustard
2 tsp caster sugar, or to taste
1 green chilli, seeded and shredded
1 red chilli, seeded and shredded
leaves from 1 small bunch of coriander
about 30 fresh mint leaves
salt and pepper

Essential kit
You will need a food processor or mortar

Put everything for the jerk paste into a food processor or mortar and whizz or pound to a purée. Spread this all over the salmon steaks, cover and put in the fridge for a couple of hours.

To make the salad, peel the mangoes and cut the flesh from around the stone. Cut the flesh into slices about 3mm thick and transfer to a bowl. Toss with the lime zest and lime juice.

Pound the garlic and ginger in a mortar. Heat the oil in a frying pan, add the pounded garlic and ginger and gently cook until fragrant. Take the pan off the heat and stir in the mustard. Add this mixture to the mangoes, then gently stir in the sugar, chillies, coriander, mint and salt and pepper. Add a little more oil if you need to moisten it.

Lift the salmon out of the marinade but don’t scrape it off. Barbecue the salmon for about 8 minutes on each side, depending on the thickness of the fish. Serve with the mango salad.