Tue | Aug 3, 2021

Delicious delights from Chef Wenford Simpson

Published:Thursday | April 25, 2019 | 12:00 AMRocheda Bartley/Gleaner Writer
In the end, the mango barbecue jerked salmon should be appealing to both the eyes and taste buds.
Blackened chicken kale salad is a mouth-watering bite that is definitely worth your time.
Chef Wenford Simpson
For a tropical sensation, the coconut curry salmon is an excellent choice.

With more than two decades of culinary artistry under his belt, Wenford Simpson continues to please gustatory cells worldwide. He is now preparing to release his first cookbook in a few weeks. But first, Chef Simpson is giving you a delicious taste of what to expect.

The tropical coconut flavour makes this dish even more superb. All you need for this tantalising experience are:

2 pounds skinless salmon fillet

1 small onion, peeled and chopped

2 cloves garlic, peeled and minced

Pinch Scotch bonnet pepper

1 and 1/2 cups coconut milk

4 oz dice red bell pepper

4 oz green bell pepper

1 tablespoon Walkerswood curry paste

1 tablespoon oil

a pinch of seafood seasoning

salt and pepper to taste

water (as required)


To get the food frenzy started, you’ll need to pre-heat a sauté pan and add your Walkerswood curry paste or one of your choice to burn for 10 seconds. Second, add the precut seasonings and sauté for one minute. Now it’s time to combine the coconut milk and water with the seasonings and allow to cook for two minutes on medium fire. Next, add salmon and cook for four to five minutes. Do not overcook salmon. When finished, check the flavour and adjust as you like. You can serve this with favourite sides and vegetables.


For this tangy adventure get:

1/8 oz portion salmon

1 whole mango, ripened and cut in slices

2 oz diced red pepper

2 oz diced green pepper

2 oz diced onion

1 oz diced scallion

1 teaspoon fresh garlic

1 teaspoon Old Bay seasoning (if available)

1 oz olive oil

4 oz Walkerswood jerk barbecue sauce

salt and pepper to taste


To get started, wash your salmon and place it in a bowl. The next step is to sprinkle with salt, pepper, Old Bay seasoning, and finally, jerk seasoning. You can either prepare it on a grill or in a metal skillet on a stove. When using a skillet, add olive oil and butter and allow to heat. Following this, add salmon and use a fork to move it around to prevent it from sticking. At this point, you need to add the slices of mango and leave to sauté with the salmon, after which you will combine with the remaining fresh ingredients. Allow this to cook for about two minutes. Last, include the barbecue jerk sauce with a little water probably, and cook for another two minutes medium heat. The chef recommends rice and peas or plain rice as the best sides for this delicacy.


Here’s another delicious option. To create it gather:

8 oz precooked blackened chicken

12 oz black kale

6 oz sliced apple

1 oz pine nuts

2 oz balsamic vinaigrette

a pinch of salt and pepper

a pinch of blackened seasoning


Start by washing the chicken, then season with salt, pepper and blackened seasoning. Now, place the chicken into a metal skillet skin, side down, to be blackened and place inside oven to cook for 17-20 minutes. Wash the kale, place into a bowl and toss with balsamic vinaigrette. After this, plate the salad and top with sliced apple and pine nuts. Finally, remove the chicken from the oven, slice and place on the side of your salad and enjoy.