Protein Swap | Spicy Jerk Salmon & Potato Traybake
with Toasted Coconut & Kale Slaw
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
Protein Swap | Spicy Jerk Salmon & Potato Traybake
with Toasted Coconut & Kale Slaw
Make it a beach day! You’ll be feeling the relaxed vibes in a big way when you throw together this sheet pan supper. It pays homage to a great Jamaican tradition: jerk chicken. Only in this version, we’re swapping the poultry for salmon and pairing it with baby potatoes slathered in piquant spices. Give the fish an extra little kick with a brushing of pineapple chili sauce as it bronzes. Top out the tropical touches with a creamy side slaw made with kale, cabbage and toasted coconut.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 450g Baby potatoes
- 150g Shredded cabbage
- 120g Chopped kale
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 25g Shredded coconut
- 45ml Pineapple chili sauce
- 10g Caribbean Kick spices (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)
Contains: Eggs, Salmon, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
53 g
Saturated Fat
13 g
Sodium
560 mg
Total Carb
51 g
Sugars
8 g
Protein
35 g
Fibre
9 g
Preparation
Roast the salmon & potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Pat the salmon dry with paper towel and rub with a drizzle of oil; season with the remaining spices and S&P. Roast the potatoes, stirring halfway, 20 to 25 min., until tender. In the final 6 to 10 min., add the salmon*. When cooked through, brush the salmon with ½ the pineapple chili sauce. Switch the oven to broil, 3 to 5 min., until browned.
Toast the coconut
Meanwhile, heat a medium, dry pan on medium-high. Add the coconut and toast, stirring frequently, 2 to 3 min., until beginning to brown. Transfer to a bowl.
Make the slaw
In a large bowl, combine the mayo, vinegar, remaining pineapple chili sauce and S&P. Add the kale, cabbage and coconut; toss well.
Plate your dish
Divide the salmon, potatoes and slaw between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
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