Last night’s jerk salmon, goats’ cheese & rocket salad.

Rocket salad, goats' cheese and jerk salmon

It was Ellie’s turn to host at Electric Mansions last night and my turn to cook, with the help of an amazing jerk marinade courtesy of Barbeque Man who has promised to reveal the secret recipe in our summer barbeque section… coming soon. This hot, hearty and spicy salad is GI friendly and always guzzled gratefully by those who try it – even carb-loving boys love it!

Don’t worry if you don’t have the time or the inclination to make your own marinade, you can buy pretty good jerk in a jar (I recommend the Dunn’s River variety – it has a great scotch bonnet kick). Pour the marinade over the salmon fillets (1 per person) and leave to infuse.  Now fill a deep salad bowl with fresh rocket , spinach or any other leaves you have in the fridge. Slice up a ripe avacado or 2 and throw that in along with some pine nuts, toasted in a dry frying pan for a couple of minutes. I also recommend a sprinkling of crunchy seeds – pumpkin, sunflower, sesame – whatever you have in the cupboard. For the dressing, finely slice 2 cloves of garlic, add 4 teaspoons of olive oil, 2 of balsamic vinegar and 1 of english mustard and stir well. Set the salad and the dressing aside and turn on the grill and the hob.

Heat a tiny bit of olive oil in a frying pan and gently slide the salmon fillets in, skin-side down, and leave to sizzle for 5 minutes. While the salmon is cooking, lay the goats’ cheese on some foil on your grill tray – it’s up to you how cheesy you want to be – I usually use half an individual round (cut horizontally) per person. Grind some pepper over the cheese and slide under the grill. Now gently flip over the salmon fillets with a spatula and turn the heat right down. Dress and toss the salad and divide between your guests’ plates so you have a generous bed of salad on each.  Gently remove the melted goats cheese from the foil and lay it on top of the salad bed. Then plop a teaspoon of mango chutney (Ellie’s video recipe for this coming soon) on top of the cheese. The salmon should be cooked through by now – check that the flesh is flaky and opaque not translucent. Lay the salmon on top of the goats’ cheese and chutney – the chutney should stop the salmon from slipping off the tower! To finish, top with a dollop of natural yogurt or crème fraiche and a handful of chopped mint and coriander. Serve with white wine and friends.


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