Jamaican Jerk Salmon and Mango Pineapple Salsa

Name: Jamaican Jerk Salmon and Mango Pineapple Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters rinsed and drained canned black beans; 0 teaspoons cayenne pepper; 0 teaspoons cinnamon; 0 teaspoons dried thyme; 59 milliliters fresh cilantro, chopped; 1 teaspoon ground allspice; 1 teaspoon ground cumin; 2 mangoes, peeled and diced; 1 teaspoon olive oil; 1 pineapple, cored and diced; 177 milliliters finely chopped red onion; 567 grams salmon fillets each), skin on; 1 teaspoons salt, divided

You can never have too many hor d'oeuvre recipes, so give Jamaican Jerk Salmon and Mango Pineapple Salsan Head to the store and pick up onion, cayenne pepper, ground cumin, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl.

Ingredients you will need

Black Beans

Pineapple

Cilantro

Mango

Onion

Salt

Equipment you will use

Bowl

Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet.

Ingredients you will need

Allspice

Cinnamon

Ground Cayenne Pepper

Cumin

Thyme

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Serve with salsa.

Ingredients you will need

Salsa

Self

Equipment

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

rinsed and drained canned black beans 0teaspoons

cayenne pepper 0teaspoons

cinnamon 0teaspoons

dried thyme 59milliliters

fresh cilantro, chopped 1teaspoon

ground allspice 1teaspoon

ground cumin 2

mangoes, peeled and diced 1teaspoon

olive oil 1

pineapple, cored and diced 177milliliters

finely chopped red onion 567grams

salmon fillets each), skin on 1teaspoons

salt, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.