Jamaican Jerk Salmon and Mango Pineapple Salsa Recipe

Jamaican Jerk Salmon and Mango Pineapple Salsa Recipe

  • 2 mangoes, peeled and diced
  • 1/2 pineapple, cored and diced
  • 1 cup rinsed and drained canned black beans
  • 3/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 3/4 teaspoon salt, divided
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
  • 4 salmon fillets (5 ounces each), skin on
  • 1 teaspoon olive oil
  1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
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