Sticky jerk salmon with mango slaw

• Jamaican jerk paste tbsp
• clear honey↗2 tbsp tbsp
• salmon fillets↗4
• juice 2 limes
• red cabbage↗½

  core removed, thinly sliced

• firm but ripe mango↗1

  skin removed, thinly sliced

• red pepper↗1

  thinly sliced

• spring onions↗6

  thinly sliced on an angle

• small bunch coriander

  leaves picked

Step-by-step instructions

1. 1

   Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).

2. 2

   Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.