Cilantro and Honey Mustard-Glazed Jerk Salmon and Sweet Potatoes

Served with pickled roasted vegetables, tamarind and mango sauce.

INGREDIENTS

2 small pieces salmon fillet 2 tbsp prepared jerk marinade 2 tbsp olive oil

Salt to taste

Sweet potato purée

225g sweet potato

1⁄4 cup cream

1 tbsp butter

Salt and pepper to taste

Glaze

3 tbsp light brown sugar

1 tbsp honey

2 tbsp butter

1⁄2 cup Dijon mustard

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp Finely grated ginger

1⁄4 cup cilantro finely chopped Pickled Vegetables

1 cooked beetroot, sliced round 6 sml cucumber, thinly sliced 3 cauliflower florets Pickled marinade

1⁄4 cup red wine vinegar 2 tbsp. sugar

⁄4 tbsp mustard powder 1

Salt and pepper to taste Roasted vegetables 3 asparagus spears 3 cherry tomatoes

METHOD

Rub salmon with jerk marinade and leave to chill for 30 minutes.

Purée sweet potato with butter and cream. Add salt and pepper to taste.

Combine all ingredients for marinade. Divide in half and pour over vegetables.

In a small saucepan place brown sugar, honey and butter and stir over low heat.

Remove and whisk is the mustard, soy sauce, olive oil and the rest of the ingredients.

Allow to cool then place the salmon skin side down on the grill.

Coat the salmon with the brown sugar mixture. Grill for 6-8 minutes until done.