Jerk Salmon with Pineapple Salsa courtesy of Turtle Bay


Rum, reggae and jerk is coming to Exeter!

Turtle Bay will open on 23 rd August in Exeter. Their first restaurant in Devon will be
bringing a brand new, blissful Caribbean dining and drinking experience to the
people of Exeter!

The concept celebrates the lively, colourful, soulful and, above all, delicious
experiences that the Caribbean has to offer – from explosive flavours to laid back
‘liming’.

As well as their famous jerk chicken, curried goat and gorgeous rum cocktails, dishes
like their Jerk Salmon are brimming with flavor as well as being a little lighter for a
summer’s evening…

Jerk Salmon
Photo Credit: Turtle Bay

Equipment:

Sharp Knife
Chopping Board
Mixing Bowl
None stick frying pan
Spatula or fish slice

Ingredients: (Serves 2)

For the Salmon:

2 x 6oz Salmon Fillet’s
30 gms Plain flour
25 gms Jerk Seasoning
25 gms Melted Butter
Pinch of Sea Salt
2 x Lime Wedges

For the Pineapple Salsa:

2 x Fresh Pineapple slices
1 x Spring Onion
150 gms Cucumber
¼ Scotch Bonnet Pepper -finely diced (optional)
3 x Mint Leaves
3 x Coriander Leaves

Method:

1. Place non-stick frying pan on the solid top & wait until pan is hot and slightly smoking, add a little oil

2. Place Salmon Fillets skin side down in Flour

3. Pat excess Flour off with your hand

4. Place the Salmon skin down into hot frying pan & leave it to cook for 30 secs

5. Brush Jerk Seasoning on the Salmon flesh

6. Place into oven & cook for 8-12 mins

7. Meanwhile, for the Pineapple Salsa, cut the Pineapple slices and cucumber into small chunks.

8. Finely slice the spring onion and place into a mixing bowl

9. Add the finely chopped scotch bonnet (optional) mint & coriander leaves and mix together.

10. Remove Salmon from oven & leave to rest

11. Brush the skin side of the salmon evenly with Butter

12. Sprinkle Sea Salt evenly over Salmon

13. Remove from pan using a spatula or fish slice and place onto a plate.

14. Serve pineapple salsa over the salmon and your choice of side salad, garnish & lime

Serve with salad and sweet potato mash.

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Author: Chris

He may look very complicated, but he is in fact very simple. He runs on sausages and beer. Co-founder of Eating Exeter. Librarian at Exeter College.

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