Sticky jerk salmon with mash

Sticky jerk salmon with mash
  • High protein
  • Low phosphate
  • Low salt
  • Main meal
  • Caribbean
  • 1 hour or less
Download recipe card

This colourful, low salt dish is tasty and high in protein so is perfect for people on dialysis. For those that need to eat less potassium, just swap the potatoes for a portion of rice or couscous.

Ingredients

½ onion, chopped

1 spring onion, chopped

2 red chilli peppers, chopped

2 garlic cloves, chopped

½ teaspoon Chinese 5-spice powder

½ teaspoon allspice

½ tablespoon ground black pepper

½ tablespoon fresh (or ½ teaspoon dried) thyme

½ teaspoon dried nutmeg or cinnamon

2 tablespoons reduced-salt dark soy sauce

2 tablespoons clear honey

4 salmon fillets (100-120g each)

600g potatoes, peeled and cubed

Juice of 2 lime or lemons

½ medium red cabbage, sliced

1 mango, peeled & sliced

1 red pepper, sliced

6 spring onions, thinly sliced

10g fresh coriander, stalks discarded

Black pepper, ground

50g unsalted butter

This content is not shown because you have denied third-party cookies. You can view it at https://youtu.be/167swQmo27s, or update your cookie settings

Method

  1. Step 1

    In a food blender, combine the onion, spring onion, chilli peppers, garlic cloves, herbs, spices, soy sauce and one tablespoon of the honey. Blitz until it comes together as a paste.

  2. Step 2

    Place the salmon fillets into a large shallow bowl and spread the jerk paste all over both sides of each fillet. Set the salmon aside to marinate for a few minutes.

  3. Step 3

    Peel and chop the potatoes and add to a saucepan, covered with plenty of water. Boil on a medium heat until soft. Drain and set aside.

  4. Step 4

    Preheat the grill to medium. Place the marinated salmon fillets, skin side upwards, onto a foil-lined baking tray and grill for 8-10 minutes, or until the salmon is cooked through (be careful that the sweet jerk sauce doesn’t catch and brown too much – if necessary, move the tray lower in the grill).

  5. Step 5

    Preheat the grill to medium. Place the marinated salmon fillets, skin side upwards, onto a foil-lined baking tray and grill for 8-10 minutes, or until the salmon is cooked through (be careful that the sweet jerk sauce doesn’t catch and brown too much – if necessary, move the tray lower in the grill).

  6. Step 6

    In a large bowl, mix together the salad ingredients (red cabbage, mango, red pepper, spring onions and coriander). Mix the lime juice and remaining tablespoon of honey together and stir the dressing through the salad. Once the salmon is cooked, serve the mash with the dressed salad alongside and salmon fillet on top.

Food facts

The potato is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is high in potassium, mainly due to the potatoes. For those advised to lower potassium in their diet consider replacing the potatoes with rice or couscous.

This recipe is low in phosphate, however it does contain some phosphate, mainly provided by the salmon, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.

Frozen salmon is often cheaper than fresh. Just defrost thoroughly, in the fridge, before cooking.

This dish is best eaten freshly made.