Ingredients

2 heaped tbsp 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

Method
step 1
Heat the grill to medium-high. Mix the 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).

step 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.