Ingredients
Jerk seasoning
2 tbsp of onion powder
1 tbsp of cayenne pepper
1 tbsp of paprika
1 tbsp of dried thyme
1 tbsp of garlic powder
1 tbsp of dried parsley
1/2 tbsp of black pepper
1/2 tbsp of salt
1/2 tbsp of brown sugar
1/2 tbsp of ground cinnamon
1/2 tbsp of ground nutmeg
1 tbsp of ground allspice
Salad
2 salmon fillets
1 tub of fresh pomegranate
1 pack of feta
Any type of lettuce
1 Candy striped beetroot
A handful of fresh coriander
Method
Mix all of your jerk seasoning ingredients together
Rub the jerk seasoning all over the salmon, cover and leave to sit in the fridge for 30 minutes
Heat a large pan with a little oil (I prefer to use coconut oil) and add the salmon skin side down
Cook the salmon until the skin is nice and crispy and the fish is cooked through
Whilst the salmon is cooking, start to accessible the salad by adding the lettuce to a large bowl or plate, breaking up the feta & scattering the pomegranate
Slice the beetroot and scatter around the salad
Place the salmon on top of the salad and add the coriander on top
HEELS & HONEY 