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Jerk salmon with corn mash
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Prep Time:
18 minutes
Cook Time:
25 minutes
Total Time:
43 minutes
Ingredients:
  • 1 corn cob, husk removed
  • 1kg floury potatoes (such as pontiac or desiree), peeled
  • 125ml milk
  • 25g unsalted butter
  • 10.00 gm Jamaican jerk spice mix (see note)
  • 18.20 gm olive oil, plus a little extra to drizzle
  • 4 x 175g skinless salmon fillets
  • 200g steamed green beans, to serve
Instructions:
  • Boil the potatoes in salted water for 15 minutes until tender. Drain and return to the pan. In another pot of boiling salted water, cook the corn for 10 minutes until tender. Cool in cold water, remove kernels, then add to the pan with potatoes. Mix in milk and butter, season, and mash with a potato masher until combined. Keep warm.
  • Mix the spice mix and oil with salt and pepper, then massage onto the salmon for full coverage.
  • Heat a chargrill pan over high heat. Grill salmon for 3-4 minutes on each side until charred and cooked. Let it rest for 3 minutes. Plate by placing a bed of corn mash, top with salmon, drizzle with olive oil, and serve with steamed beans.

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