Jamaican Jerk Salmon and Mango Pineapple Salsa

Ingredients for Jamaican Jerk Salmon and Mango Pineapple Salsa

• 2 mangoes, peeled and diced

• 1/2 pineapple, cored and diced

• 240ml rinsed and drained canned black beans

• 3/4 cup finely chopped red onion

• 1/4 cup fresh coriander, chopped

• 3/4 teaspoons salt, divided

• 1 teaspoon ground allspice

• 1 teaspoon ground cumin

• 1/4 teaspoons dried thyme

• 1/4 teaspoons cayenne pepper

• 1/8 teaspoons cinnamon

• 4 salmon fillets (140g each), skin on

• 1 teaspoon olive oil

How to make Jamaican Jerk Salmon and Mango Pineapple Salsa

Combine mangoes, pineapple, black beans, onion, coriander and 1/4 teaspoons salt in a bowl. Combine remaining 1/2 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.