The Kitchen Tourists are Jerks for This Salmon Salad

Name: The Kitchen Tourists are Jerks for This Salmon Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters shredded carrot; 118 milliliters halved cashews; 1 medium cucumber, peeled and coarsely chopped; 237 milliliters extra virgin olive oil; 1 Tbsp fresh cilantro; 1 teaspoon grated fresh ginger; 2 garlic cloves, minced; 118 milliliters minced green onion (approx. 3 onions); 1 teaspoon ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 1 teaspoons ground black pepper; 4 servings fresh ground pepper, to taste; 1 teaspoon honey mustard; 1 lime, juice and zest of; 3 Tbsps light coconut milk; 1 mango, peeled and chopped; 118 milliliters dominican red beans (can substitute red kidney beans); 177 milliliters papaya, peeled and coarsely chopped; 2 teaspoons peanut oil; 1 larges red bell pepper, seeded and coarsely chopped; 283 grams bagchopped romaine lettuce hearts; 454 grams salmon fillet (4 pieces); 2 teaspoons salt; 4 servings salt, to taste; 2 jalapeno peppers or 2 scotch bonnet peppers, chopped; 79 milliliters seasoned rice vinegar; 1 teaspoon sugar

The Kitchen Tourists are Jerks for This Salmon Salad might be just the salad you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 445 calories, 30g of protein, and 23g of fat. This recipe serves 4. If you have seasoned rice vinegar, cilantro, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

FOR JERK SALMON:.

Ingredients you will need

Salmon

Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste.Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette.Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray.

Ingredients you will need

Jerk Seasoning

Salmon

Cooking Spray

Vinaigrette

Peanut Oil

Garlic

Dry Seasoning Rub

Equipment you will use

Food Processor

Grill

Bowl

Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill.FOR TROPICAL VINAIGRETTE:.While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste.FOR ISLAND SALAD:.Toss all salad ingredients except for cashews together.FINAL ASSEMBLY:.Divide tossed salad into 4 bowls.

Ingredients you will need

Salt And Pepper

Salmon

Honey Mustard

Vinaigrette

Olive Oil

Cashews

Mango

Equipment you will use

Food Processor

Bowl

Grill

Kitchen Timer

Sprinkle cashews over each bowl.

Ingredients you will need

Cashews

Equipment you will use

Bowl

Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad.

Ingredients you will need

Vinaigrette

Salmon

Serve immediately.

Equipment

Ingredients

Servings:

118milliliters

shredded carrot 118milliliters

halved cashews 1medium

cucumber, peeled and coarsely chopped 237milliliters

extra virgin olive oil 1Tbsp

fresh cilantro 1teaspoon

grated fresh ginger 2

garlic cloves, minced 118milliliters

minced green onion (approx. 3 onions)1teaspoon

ground allspice 1teaspoons

ground cinnamon 1teaspoons

ground nutmeg 1teaspoons

ground black pepper 4servings

fresh ground pepper, to taste 1teaspoon

honey mustard 1

lime, juice and zest of 3Tbsps

light coconut milk 1

mango, peeled and chopped 118milliliters

dominican red beans (can substitute red kidney beans)177milliliters

papaya, peeled and coarsely chopped 2teaspoons

peanut oil 1larges

red bell pepper, seeded and coarsely chopped 283grams

bagchopped romaine lettuce hearts 454grams

salmon fillet (4 pieces)2teaspoons

salt 4servings

salt, to taste 2

jalapeno peppers or 2 scotch bonnet peppers, chopped 79milliliters

seasoned rice vinegar 1teaspoon

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well 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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.