Wah Gwaan Recipe

Pat and score

Pat salmon fillets dry with paper towels. Score the skin lightly in 2–3 shallow diagonal cuts to help even cooking.

Combine 1 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tbsp light brown sugar in a small bowl. Reserve 2 tbsp of the quick jerk paste (from the paste section) to mix into this marinade if you want bolder flavor, then brush the marinade onto both sides of the salmon.

Let salmon marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour). If refrigerating, bring back to room temperature 20 minutes before cooking.

In a food processor or blender, combine scallions, thyme leaves, garlic, ginger, scotch bonnet (or habanero), soy sauce, 1 tbsp vegetable oil, 1 tsp brown sugar, 1 tsp allspice, 1/4 tsp cinnamon and 1/4 tsp nutmeg. Pulse until a coarse, spreadable paste forms. Scrape down sides and taste carefully; adjust heat or salt. The paste should be spicy, aromatic and slightly oily. Yield ~3/4 cup.

Reserve about 2 tbsp of the paste to stir into the salmon marinade (see Jerk-marinated Salmon). Keep remaining paste refrigerated if not using immediately; it keeps 3–4 days.

Rinse the rice under cold water until the runoff is mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine 1 cup coconut milk, 1 cup water and 1/2 tsp salt. Bring to a gentle simmer over medium heat.

Add the rinsed rice, stir once, bring back to a simmer, then reduce heat to low, cover and cook for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in thinly sliced scallion if using.

While rice cooks, combine diced mango, red bell pepper, red onion, chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt, 1/8 tsp black pepper and the optional minced pepper in a bowl. Toss gently and taste; adjust lime and salt. Chill briefly or keep at room temperature until serving.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a small drizzle of oil and place salmon fillets skin-side down. Press gently with a spatula for 15 seconds to prevent curling.

Cook skin-side down for 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up. Flip gently and cook an additional 2–3 minutes, or until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer fully cooked.

In the last 30 seconds of cooking, brush the tops with a little of the reserved jerk paste or the remaining marinade, and drizzle 1 tsp melted butter or olive oil over each fillet to shine.

Remove salmon to a warm plate and let rest 2–3 minutes before plating.

Divide coconut rice among 4 plates. Place a salmon fillet on each bed of rice. Spoon generous amounts of mango salsa over or alongside the salmon.

Garnish with extra cilantro leaves and lime wedges. Serve immediately with extra jerk paste on the side if desired.