Serves 4
35 min
Jerk Salmon and Blueberry Radicchio Slaw
Recipe GLPR915fffb9cd9cc4
Pan-seared jerk-spiced salmon fillets served atop a vibrant slaw of tender radicchio, fresh blueberries, and crisp vegetables, dressed in a bright citrus vinaigrette. This colorful, nutrient-rich main course balances bold spice with sweet and tangy flavors.
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Ingredients
4 Salmon fillets, skin on, about 8 ounces each
2 tablespoons Extra virgin olive oil
2 tablespoons Jerk seasoning
1 medium head Radicchio, thinly sliced
1½ cups Fresh blueberries
1 Red or yellow bell pepper, julienned
½ cup Shredded carrots
3 tablespoons Fresh lime juice
1 tablespoon Red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons Fresh cilantro or parsley, chopped
Lime wedges for garnish
Directions
Preheat your oven to 325°F (160°C). Lightly coat a baking sheet with olive oil and arrange the salmon fillets skin-side down, spacing them about 2 inches apart. Brush the top of each fillet lightly with a little olive oil, then evenly distribute the jerk seasoning across all four fillets, using approximately 1/2 tablespoon per fillet.
Bake the salmon for 15 to 20 minutes, until the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C) at the thickest part. Remove from the oven and set aside.
While the salmon cooks, prepare the slaw. In a large bowl, combine the sliced radicchio, julienned bell pepper, and shredded carrots. Toss gently to combine, then scatter the fresh blueberries evenly over the top without mixing them in.
Prepare the vinaigrette by whisking together the lime juice, red wine vinegar, Dijon mustard, and remaining 1 tablespoon olive oil in a small bowl until emulsified. Stir in the chopped cilantro or parsley and season to taste with salt and pepper.
If serving immediately, gently toss the vinaigrette with the slaw just before plating. For leftovers, dress individual portions of slaw separately to prevent wilting. Place a generous portion of slaw on each plate, top with a jerk-seasoned salmon fillet, garnish with lime wedges, and serve warm or at room temperature.
