Here is a light and fresh interpretation of jerk. Salmon is marinated with robust seasonings and pan-seared to perfection. The zesty herb salsa combines the freshness of cilantro, the heat of Scotch bonnet, and the tang of lime. If you’re not feeling herby, try the Mango Salsa (page 217) with this salmon instead. This recipe is perfect for everyday dinners and special occasions alike and embodies the bold, dynamic spirit of Jamaican cuisine. Enjoy it with a squeeze of lime to bring all the flavors together.
Carrots stand up well to quite aggressive spicing, and they really deepen in colour and change texture when roasted. In this dish I use my jerk seasoning, which is a wonderful blend of earthy spices. It’s really lovely as a sweet glaze with the salty and creamy texture of the vegan feta cheese. I’m a big fan of sweet and salty flavours in the same dish. This feels like it could be a good weekday dinner with a couple of other sides.
Given 15 minutes for prep, a slow cooker, some dried beans, garlic, onions and whatever seasoning moves you, you can launch a bean stew or this Quick and Spicy Bean Soup. Take off to bed and wake up with a couple of days of good eating ready to go.