Caribbean Jerk Salmon with Mango Salsa

  • 1 pound of wild salmon

  • 1 1/2 tsp. of cumin

  • 1/2 tsp. of chili powder

  • 1 tsp. of olive oil

  • 1/2 tsp. of curry

  • 1/4 tsp. of cayenne pepper

  • 1/4 tsp. of cinnamon

  • Pink Himalayan sea salt

  • 2 cups of cooked brown rice

  • 1 12-ounce can of black beans, rinsed and drained

  • 2 peeled and diced mangoes

  • 1/2 of a large red onion, diced

  • 1 bunch of chopped fresh cilantro

  • 1 squeeze of lime juice

  • 1 medium avocado (optional)

Mix spices together and rub over the salmon. Then sprinkle with sea salt.

Heat your oil in a pan on medium-high. Add in the salmon and cook for 3-5 minutes. If necessary to prevent the meat from sticking, add a tad more oil. Flip the salmon, cooking for 3-5 minutes on the other side, until the meat begins to get a brown crust from the spices.

Once the salmon is mostly cooked, break it up into small pieces and leave it in the pan until completely cooked through (i.e., until it's no longer translucent). Remove from the heat and place on a plate.

Combine the red onion, mangoes, cilantro, lime juice, and avocado (if desired) in a smaller bowl and mix well. Then season with some sea salt.

Mix the rice and beans, then season with some sea salt, adding a tablespoon or two of water if necessary for consistency.

Ladle some of the rice and beans into serving bowls, then top with the salmon and salsa. (3-4 servings)

MainsJennifer Hummel