from Couples Negril
12 ounces boneless salmon filet, skin on
4 ounces jerk seasoning (allspice, dried thyme, ginger powder, cinnamon, dried scallion, dried Scotch Bonnet pepper, dried chili powder)
1 each raw cho-cho (8 ounces unpeeled)
1 small speckled plantain
Soya oil for sautéing and grilling
2 ounces olive oil
2 ounces tarragon vinegar
2 each small new potatoes
1 1/2 ounces dried mango
Ginger powder to taste
Salt and pepper to taste
Fresh lime and fresh tarragon for garnish
Cut salmon filet into four equal three-ounce pieces. Cut away half of the skin from the filets leaving it attached to the flesh. Dust liberally with jerk seasoning and store in cooler until ready to cook.
Peel and grate raw cho-cho. Toss with the olive oil, dried mango, ginger powder, and tarragon vinegar. Season to taste with salt and pepper and set aside.
Peel and slice the plantain on a bias, brush with soya oil and set aside for grilling.
Blanch the new potatoes in salted water. Slice into rounds, brush with soya oil, season with salt and pepper and set aside for grilling.
Pan fry the coated salmon in a non-stick skillet over high heat, browning evenly. Grill the plantain and new potato, ensuring grill marks are well developed. Dress the center of the plate with the cho-cho slaw, arrange two salmon pieces on top pulling the skin to reveal the orange flesh. Arrange the potato and plantain slices around the slaw and garnish with the lime and tarragon.
