Caribbean recipes: From jerk salmon to Jamaican fire burgers

Infuse your own cooking with Caribbean flavourings from allspice, chilli, ginger and honey

Jerk flavouring is made up of allspice, known as pimento in Jamaica, and scotch bonnet peppers

Jerk Salmon Tail with Mango Salsa

Bring the flavours of the Caribbean to your garden entertaining this summer. Spice up tail end salmon from your local fishmonger with Hellmann’s Mango Habanero Jamaican marinade to make it the star of the table. Exotic flavours of ginger and coriander combined with a fresh lime, avocado and mango salsa will add a unique twist to al-fresco dining.

Serves 4

150g Hellmann’s Jamaican Fire Fruity Habanero Table Sauce 
5g fresh root ginger (small stick), peeled and grated
2 small handfuls coriander, chopped
2 tbp clear honey
Generous pinch of allspice
500g tail end fillet of salmon
2 limes
2 red chillies
1 red onion, finely chopped
1 red pepper, de-seeded and finely chopped
100g pomegranate seeds
2 ripe mangos, peeled, pitted and finely chopped
2 ripe avocados, peeled, pitted and finely chopped
Coarse sea salt

Mix together the Hellmann’s Fruity Habanero Table Sauce with the ginger, 1 handful of chopped coriander, honey and allspice. Spread the mixture over the salmon fillet, then cover and refrigerate for 1 hour. Preheat the oven to 180°C, Gas Mark 4. Arrange the salmon, with its marinade, on a large square of foil placed on a baking sheet. Slice 1 lime and 1 chilli thinly and scatter them over the surface. Bake in the oven for 20-25 minutes. Alternatively, cook directly on the BBQ (covered with the foil) for 15-20 minutes.

Meanwhile combine the onion, red pepper, pomegranate seeds, mango and avocado in a large salad bowl. Add the remaining chilli, thinly sliced, and another handful of torn coriander. Squeeze over the juice of 1 lime and season generously with salt, to taste. Mix well and serve with the salmon.

The Food Busker has created delicious fish recipes for Hellmann’s from around the globe, perfect for alfresco entertaining this summer.

Hot Jamacian fire burger

Serves 4

4 white baps
1 large sweet potato, cut into thick slices
8 slices of cooked beetroot
1.5 cloves of garlic, crushed
2 red bell peppers
4 large slices cheddar cheese (1 per burger) 
1 handful baby spinach
Hellmann’s Fruity Habanero Sauce 
Hellmann’s Mayonnaise
500ml rapeseed oil
200g tempura batter

Par cook sweet potato slices until just starting to soften. Half red peppers and remove all seeds. Roast in oven on medium heat until soft and slightly charred on the edges, set aside. In a bowl, mix rapeseed oil, crushed garlic, a pinch of salt and a grind of pepper. Lay sweet potato slices flat onto baking tray and cover with oil mixture ensuring both sides are covered. Cook in the oven on 180 degrees for 8 mins until soft, but still a little firm. As they cook, lightly toast your buns under the grill. Add a generous serving of Hellmann’s Mayonnaise to the base of the burger bun add a handful of baby spinach and 2 slices of cooked beetroot then add the roasted pepper. Once the sweet potato slices are cooked to your liking coat them in flour and them dip them in a light tempura batter and cook for 2mins in 500ml of hot rapeseed oil.

Place 1 large slice cheddar to the burger and place under the grill till melted. Once the sweet potato is cooked place on top of the cheese, add a generous serving of Hellmann’s Fruity Habanero sauce and the top half of the toasted bun and enjoy.

Recipe courtesy of Lucky Chip for Hellmann’s, created as a part of the Grilltopia campaign in celebration of their new range of premium BBQ and Hot & Spicy sauces. For more information, visit hellmanns.co.uk