Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
CaribbeanTake a look
1) Boil all the ingredients apart from the salmon in the water for a minute then allow to fully cool.
2) Place the salmon (skin side down) in a deep dish and pour the boiled mixture over them. Cover and refrigerate for 12 to 24 hours.
3) Remove the salmon, dry with kitchen towel & cut into wafer thin slices & serve (traditionally with rye bread & neat vodka!)