Jerk Salmon and Blueberry Radicchio Slaw

Name: Jerk Salmon and Blueberry Radicchio Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Caribbean
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

Recipe GLPR915fffb9cd9cc4

Caribbean

Main Course

35 min

212 cal

Servings: 4

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Salmon, jerk seasoning, and fresh produce are all standard at Charlotte grocers (Harris Teeter, Kroger, Food Lion, Walmart, ALDI carry them), so no special stops are needed. The stated 35 minutes is honest for pan-searing salmon and assembling a raw slaw, though home cooks should budget extra time if they're hand-shredding radicchio. At four servings the cost per plate runs around $6–7, driven by salmon prices which fluctuate seasonally but stay reasonable here year-round. The real caveat is that jerk seasoning and blueberries—a Caribbean-Northern combination—reads as a novelty pairing; the slaw is a same-night dish and doesn't reheat well, so you're committing to eating it fresh. This works for a weeknight if your household likes bold spice and raw vegetables together, and the slaw makes the plate lighter than heavy sides.