INGREDIENTS

Salmon
• 2 heaped tbsp Grace Jamaican jerk seasoning

• 2 tbsp clear honey

• 4 salmon fillet

Salsa
• 1 firm but ripe mango, skin removed, thinly sliced

• 1/2 pineapple, cored and diced

• 1 cup rinsed and drained canned black beans

• 3/4 cup finely chopped red onion

• 1/4 cup fresh cilantro, chopped

• ¼ table spoon salt

DIRECTIONS

Salmon
1. Heat the grill to medium-high.

2. Mix the jerk paste and 1 tbsp honey together in a bowl.

3. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce.

4. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).

Salsa
1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl.occasionally with jerk barbecue mixture until done.