We know what you're thinking, but we're not calling you, or salmon, any rude names. Nor are we referring to any 60s dance moves or a late 70s Steve Martin movie. The jerk here is the spicy, smoky flavors of Jamaica, best known for making a delicious culinary magic on chicken. It's mouthwateringly enchanting on this delicate salmon and paired with the tangy lime of the mango slaw, makes every bite here worth savoring. It's a jerk move not to share, but you'll be tempted to finish both plates yourself.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop mangoes.
Trim and thinly slice green onions.
Stem, seed, remove ribs, and mince Fresno chile. Be sure to wash hands, utensils, and cutting board after working with Fresno chile.
Halve lime and juice.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, and sear until golden brown, 4-6 minutes.
Finish the Salmon
Flip salmon, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer salmon to plate and brush with jerk sauce. Rest at least 5 minutes.
While salmon rests, make slaw.
Make the Slaw
Combine slaw, mangoes, green onions, half the Fresno chile, 1 Tbsp. lime juice, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Taste, and add remaining Fresno if desired.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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