Ingredients
Jamaican Jerk Marinade
- 2 spring onions
- 3 tbsp Thyme
- 2.5 cm fresh ginger, chopped
- 4 gloves Garlic
- 1 tbsp ground allspice
- 2 tbsp raw sugar
- 65 g Limes, roughly 2 limes
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 55 g olive oil
- 2 large red chillies
- 1 tsp salt
Salmon & Rice
- 600 g Salmon
- 350 g rice
- 1000 g warm water
- 1.5 tsp salt
- 30 g oil
Mango Salsa
- 1 ripe mango, diced
- 1/2 can pinapple (without juice)
- 2 Lebanese cucumber, diced
- 1 red capsicum, diced
- 1 small red onion, diced
- 5 sprigs corriander, cut finely
- 3 tbsp lemon juice
- extra virgin olive oil to drizzle
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Place all ingredients in TM bowl, place lid with MC 10 sec / spd 9
2. Use spatular to scrape marinade into a bowl.
3. Place salmon on varoma dish and tray (depending on how many pieces of salmon you have).
4. Spread a generous amount of marinade over salmon, place lid on top of varoma and set aside for 10 mins while making mango salsa.
This marinade with make enough for two meals - so refrigerate your left over marinade to you another time. Mine keeps for over a week. Alternatively freeze for use later.
5. Toss all the ingredients (except oil) for the salsa together in a bowl. Cover, then set aside in the fridge.
(if you don't want to make the salsa - you could always steam a few carrot, broccoli etc with your salmon)
I use the Boiled Rice recipe in the basics section of the Basic Cookbook and Chip
6. Follow instructions from the chip - BUT change the temperature to Varoma
7. Instead of putting the MC on the lid - place the Varoma with the salmon in place.
8. Check your salmon is cooked through - depending on size of salmon it may need another 5 mins, if so, remove rice and start serving up.
Enjoy your delicious meal.
To Make Marinade
Mango Salsa
Rice and Steaming Salmon
Tip
From the ingredients it looks scary - but it really isn't.
You could easily do this recipe with chicken instead of salmon.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Looks delicious! Will be trying this very soon!
Are you sure to delete this comment ?