Easy Entertaining Recipe
Jerk Salmon with Mango-Pineapple Salsa
- 1 side (or 4–6 fillets) of salmon, skin on
- 1 teaspoon allspice
- 1 teaspoon cumin
- 2 teaspoons thyme
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 3 tablespoons olive oil
For the Salsa:
- 1 mango, peeled with pit removed
- 1 cup chopped pineapple
- ½ red onion, diced
- ¼ cup chopped parsley
- 1 tablespoon olive oil
Prep and Cook
- Preheat the oven to 400 degrees F (with the rack in the middle), and place the salmon skin-side down on a parchment-lined baking sheet.
- In a small bowl combine allspice, cumin, thyme, cayenne, cinnamon, salt, garlic powder and brown sugar and mix well. Add the olive oil and stir to make a thick spice paste.
- Massage the jerk seasoning paste onto the salmon. Bake for 12–15 minutes.
- While the salmon is cooking, make the salsa. Combine the mango, pineapple, red onion, parsley and olive oil and stir well. Serve with the salmon.
Good to Know: The salmon can be made in advance and served at room temperature. The salsa can be made up to two days in advance.
Mangoes are harvested in the spring, making it the perfect time to enjoy this lusciously sweet and juicy stone fruit. Iron-rich and fibre-dense, they should be eaten when slightly soft, yet not too mushy. To ripen mangoes, place them in a paper bag for a few days
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