Jerk Salmon with Pineapple Salsa from Turtle Bay Exeter

Rum, reggae and jerk is coming to Exeter! Turtle Bay will open on 23 rd August in Exeter. Their first restaurant in Devon will bebringing 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 with Pineapple Salsa




Equipment:

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

You will need- (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:

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

Place Salmon Fillets skin side down in Flour

Pat excess Flour off with your hand

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

Brush Jerk Seasoning on the Salmon flesh

Place into oven & cook for 8-12 mins

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

Finely slice the spring onion and place into a mixing bowl

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

Remove Salmon from oven & leave to rest

Brush the skin side of the salmon evenly with Butter

Sprinkle Sea Salt evenly over Salmon

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

Serve pineapple salsa over the salmon and your choice of side salad, garnish & Lime
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