Feelin’ Hot! Hot! Hot!

Technology totally let me down tonight – So sorry for that! 😦

Turtle Bay will open on 30th August in Norwich. Their first restaurant in Norfolk will be bringing a brand new, blissful Caribbean dining and drinking experience to the people of Norwich!


Building up to their Norwich restaurant launch, I have been given the opportunity to take part in their launch party next week. Setting the vibe/tone ahead of time, we have this b-e-a-utiful recipe (which happened to get me super excited), that’s been sent in by Turtle Bay themselves – http://www.turtlebay.co.uk/


The concept celebrates the lively, colourful, soulful and, above all, delicious experiences that the Caribbean has to offer – from explosive flavours to laid back ‘liming’.
As well as their famous jerk chicken, curried goat and gorgeous rum cocktails, dishes like their Jerk Salmon are brimming with flavor as well as being a little lighter for a summer’s evening…


I will be TOTALLY honest, and say I have not tried this recipe yet myself… but how can you go wrong with mango salsa and salmon huh?! I will be cooking this up for my nana and mini cousin at the weekend so will definitely be posting my thoughts then ❤


Rum, reggae and jerk is coming to Norwich!



For the Salmon:

  • 2 x 6oz Salmon Fillet’s
  • 30 g Plain flour 25 gms Jerk Seasoning
  • 25 g Melted Butter
  • Pinch of Sea Salt
  • 2 x Lime Wedges

Pineapple Salsa:

  • 2 x Fresh Pineapple slices
  • 1 x Spring Onion
  • 5 cm of Cucumber
  • ¼ Scotch Bonnet Pepper -finely diced (optional)
  • 3 x Mint Leaves
  • 3 x Coriander Leaves

M E T H O D:

1. Place non-stick frying pan on the solid top & wait until pan is hot and slightly smoking, add a little oil

2. Place Salmon Fillets skin side down in Flour

3. Pat excess Flour off with your hand

4. Place the Salmon skin down into hot frying pan & leave it to cook for 30 secs

5. Brush Jerk Seasoning on the Salmon flesh

6. Place into oven & cook for 8-12 mins

7. Meanwhile, for the Pineapple Salsa, cut the Pineapple slices and cucumber into small chunks

8. Finely slice the spring onion and place into a mixing bowl

9. Add the finely chopped scotch bonnet (optional) mint & coriander leaves and mix together

10. Remove Salmon from oven & leave to rest

11. Brush the skin side of the salmon evenly with Butter

12. Sprinkle Sea Salt evenly over Salmon

13. Remove from pan using a spatula or fish slice and place onto a plate.

14. Serve pineapple salsa over the salmon and your choice of side salad, garnish & Lime


I will be vloging the event so WATCH THIS SPACE 😀

Enjoy my loves.


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