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Salmon with a taste of the Caribbean

Continuing his series, Levi Roots brings us a taste of the Caribbean. Levi makes BBQ salmon steaks with mango salad.


For the jerk salmon:

6 salmon steaks4 spring onions, trimmed and choppedLeaves from 1 small bunch of coriander3 garlic cloves, chopped½ small Scotch bonnet1 tsp allspice berries2 tsp ground cinnamon3 tsp soft light brown sugar1½ tsp saltFreshly ground pepper25ml cider vinegar2 tbsp groundnut or sunflower oil

For the mango salad:

2 small mangoeszest of 1 limeJuice of 1 lime4 garlic cloves, finely chopped2cm cube fresh root ginger, peeled and grated2 tbsp groundnut oil, plus more if needed2 tsp grain mustard2 tsp caster sugar, or to taste1 green chilli, seeded and shredded1 red chilli, seeded and shreddedLeaves from 1 small bunch of corianderAbout 30 fresh mint leavesSalt and pepper


For the salmon:

  • Put everything for the jerk paste into a mortar and pound to a purée

  • Spread this all over the salmon steaks, cover and put in the fridge for a couple of hours

  • Lift the salmon out of the marinade but don’t scrape it off. Barbecue the salmon for about 8 minutes on each side, depending on the thickness of the fish.

For the salad:

  • Peel the mangoes and cut the flesh from around the stone

  • Cut the flesh into slices about 3mm thick and transfer to a bowl. Toss with the lime zest and lime juice.

  • Pound the garlic and ginger in a mortar. Heat the oil in a frying pan, add the pounded garlic and ginger and gently cook until fragrant.

  • Take the pan off the heat and stir in the mustard. Add this mixture to the mangoes, then gently stir in the sugar, chillies, coriander, mint and salt and pepper. Add a little more oil if you need to moisten it.

Get Levi's jerk chicken with rice, peas and Caribbean 'slaw

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Weekdays 9am