Jamaican Jerk Salmon

This recipe is quite simply the easiest meal to prepare on my whole blog. Your food processor does all the work for you and the hardest part is waiting for the fish to marinate overnight. All in all, my Jamaican Jerk Salmon is one of those meals that will become a staple in any household because not only is it a doddle to prepare but it's also one of the most flavourful and delicious meals on this planet. Don't be put off by the chilli and spices, the result is nowhere as hot as you would imagine. In fact, the taste is subtle, aromatic and fragrant rather than blowing your head off. Make this and you simply won't be disappointed.

Jamaican Jerk Salmon
Serves 6

6 x salmon fillets
For the marinade: 
1 onion 
3 spring onions 
1 scotch bonnet chilli 
2 cloves garlic 
1 tbsp chinese five spice powder 
1 tbsp all spice berries 
1 tbsp white pepper 
1 tsp dried thyme 
1 tsp nutmeg 
100ml soy sauce
50ml vegetable oil 
To serve:
wedges
lovely lime coleslaw

Blend all the marinade ingredients until very smooth. Add to the salmon, cover and chill overnight. Let the fish get to room temp then simply roast at 200C for 12 minutes. Serve with the coleslaw and wedges.