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  • 2 heaped tbsp Pimento Hill Jamaican jerk paste
  • 2 tbsp clear honey
  • 4 salmon fillets
  • juice 2 limes
  • ½ red cabbage, core removed, thinly sliced
  • 1 firm but ripe mango, skin removed, thinly sliced
  • 1 red pepper, thinly sliced
  • 6 spring onions, thinly sliced on an angle
  • Small bunch coriander, leaves picked


  1. Heat the grill to medium-high. Mix the Pimento Hill jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
  2. Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.