Jerk Salmon

and Caribbean slaw

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Soy

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A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Frozen Mangoes
  • 2 Green Onions
  • 1 Red Fresno Chile
  • 1 Lime
  • Info
    12 oz. Salmon Fillets
  • Info
    2 fl. oz. Starport Jerk Sauce
  • 8 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
    495
  • Carbohydrates
    25g
  • Fat
    29g
  • Protein
    35g
  • Sodium
    1121mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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 dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Sear the Salmon
    2

    Sear the Salmon

    Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, flesh side down, and sear until golden brown, 5-7 minutes.

  • Step 3 - Finish the Salmon
    3

    Finish the Salmon

    Flip salmon, and brush with jerk sauce. Place pan in oven and roast until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes. While salmon roasts, make slaw.

  • Step 4 - Make the Slaw
    4

    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.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!