Jerk Chicken and Mango Slaw
Friday night’s dinner is Jerk Salmon served with a Mango Slaw, suggested by a close friend who found this on the New York Times.
This is a very easy meal to make, I halved the recipe. The slaw is simply a store-bought bag of cabbage slaw mix, (I used half a bag), 1/4 cup chopped cilantro, juice from a lime, 1/8 tsp celery salt, black pepper to taste and chopped fruit of 1 or 2 mangoes. Put these in a bowl and toss. Refrigerate for an hour.
The salmon is even easier, season the salmon with some store-bought jerk seasoning (2tsps) mixed with olive oil (2 tsp) and paprika (1 tsp) and broil for about 4-6 minutes depending on the thickness. You want the center to be pink.
Serve with a garnish of parsley. I paired mine with a Pinot Grigio.