Jerk Salmon with Caribbean Slaw

Serves: 6

Ingredients

Caribbean Slaw

• 2 cups cabbage slaw mix
• 1/2 cup cubed mangos
• 1/2 cup cubed pineapple
• 1/2 cup bell peppers, any colors, cleaned and chopped
• 2 tbsp poblano pepper, cleaned and chopped
• 2 green onions, trimmed and sliced
• 2 tsp lime juice
• 2 tsp honey
• 1/2 tsp salt and pepper

Salmon

• 2 tbsp jerk seasoning
• 2 (6-8 oz) salmon fillets
• 4 tbsp olive oil, divided in half

Directions

1. Heat 2 tbsp olive oil in a non-stick skillet on medium heat.
2. Season salmon fillets with jerk seasoning. Cook for 5-7 minutes on each side.
3. Combine cabbage slaw mix with mango, pineapple, peppers, and green onions.
4. Toss the slaw mixture with lime juice, 2 tbsp olive oil, honey, salt and pepper.

Chef Notes

If you prefer, you can use a hotter or milder pepper for the cabbage slaw. The slaw can be made a day ahead—it keeps well for 2–3 days refrigerated.