Jamaican Jerk Salmon With Mango Pineapple Salsa Recipes

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JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA



Jamaican Jerk Salmon and Mango Pineapple Salsa image

Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.

Provided by Marge Perry

Categories     Fish     Dinner     Mango     Pineapple     Salmon     Spring     Healthy     Self     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

JERK CHICKEN BOWLS WITH MANGO PINEAPPLE SALSA



Jerk Chicken Bowls with Mango Pineapple Salsa image

Get ready to be taken to Jamaica with these Jerk Chicken Bowls with Mango Pineapple Salsa served over coconut rice. It's an easy weeknight meal your family will love!

Provided by Krista

Categories     Dinner

Time 1h5m

Number Of Ingredients 27

1 tablespoon brown sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeno finely minced (if you want the dish spicier, add another jalapeno or use one scotch bonnet)
3 garlic cloves minced
3 stalks of green onions (or scallions), minced
juice of 1 lime
3 tablespoons olive oil
1 lb. JustBARE Organic Boneless Skinless Chicken Breast
14 oz. can of coconut milk
2 oz. water
1 cup dry long grain rice
1/2 cup low sodium black beans, drained and rinsed
1 1/2 cups diced mango
1 1/2 cups diced pineapple
1/4 cup diced red onion
1 tablespoon diced jalapeno
2 tablespoons chopped fresh cilantro
juice of 1 lime
salt to taste
1 avocado, sliced

Steps:

  • In a small bowl: add brown sugar, allspice, thyme, cinnamon, cloves, nutmeg, salt, black pepper, minced jalapeno, garlic cloves, green onions, lime juice and olive oil. Stir to mix everything together set aside.
  • Add JustBARE Chicken Breast to a large Ziploc. Pour the jerk spice blend to the Ziploc. Close the bag and massage jerk season into the chicken. Let the chicken rest and marinade for 15 minutes.
  • Preheat grill to medium high heat, about 350-400 degrees F.
  • In the meantime, in a sauce pan add rice, coconut milk and water. Stir. Bring a boil. Once boiling, cover and reduce to low heat (simmer) and cook for 15 minutes. Fluff the rice with a fork and add the black. Let rest.
  • In a medium bowl: add mango, pineapple, red onion, jalapeno, cilantro, lime juice and salt to taste. Stir to mix everything together. Set aside.
  • Add the jerk chicken to the grill. Grill each side for 5-6 minutes, until there is no more pink. Remove from grill let rest for 2 minutes and then slice.
  • Assembly time: To each bowl evenly distribute coconut rice, sliced jerk chicken, mango pineapple salsa and sliced avocado.
  • Devour!

Nutrition Facts : ServingSize 1 bowl, Calories 529 calories, Sugar 18 g, Sodium 746 mg, Fat 19 g, SaturatedFat 5 g, Carbohydrate 45 g, Fiber 8 g, Protein 32 g, Cholesterol 20 mg

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA



Jamaican Jerk Salmon with Mango-Pineapple Salsa image

A taste of the Caribbean at your fingertips.

Provided by Daily Inspiration S @DailyInspiration

Categories     Seafood

Number Of Ingredients 13

2 - mangoes, peeled and diced
1/2 - pineapple, cored and diced
1 cup(s) canned black beans, rinsed and drained
3/4 cup(s) red onion, finely diced
1/4 cup(s) fresh cilantro, chopped
3/4 teaspoon(s) salt
1 teaspoon(s) ground allspice
1 teaspoon(s) ground cumin
1/4 teaspoon(s) dried thyme
1/4 teaspoon(s) cayenne pepper
1/8 teaspoon(s) cinnamon
4 - salmon fillets (5 oz. each, skin on)
1 teaspoon(s) olive oil

Steps:

  • Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
  • Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
  • Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
  • Serve with salsa.

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA



Jamaican Jerk Salmon With Mango-Pineapple Salsa image

Make and share this Jamaican Jerk Salmon With Mango-Pineapple Salsa recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 mangoes, peeled and diced
1/2 pineapple, cored and diced
1 cup black beans, rinsed and drained
3/4 cup red onion, finely diced
1/4 cup cilantro, chopped
3/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon thyme, dried
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
4 salmon fillets (5oz. each, skin on)
1 teaspoon olive oil

Steps:

  • Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
  • Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
  • Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
  • Serve with salsa.

Nutrition Facts : Calories 644, Fat 16.3, SaturatedFat 3, Cholesterol 146.3, Sodium 680.7, Carbohydrate 53.8, Fiber 8.8, Sugar 35.4, Protein 71.5

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