Sunday, August 14, 2011

Caribbean Jerk Salmon and Mango Pineapple Salsa


I had a great day yesterday! Two of our friends are blessed with an amazing backyard with a lovely pool here in Southern California. We like to try to get together once a week. Us ladies cook in the kitchen and lay out back in the pool all day. When it gets close to dinner time, we head back into the kitchen and finish up preparing the food. My friends husband had a great idea that we should start having each night we get together, be a theme. Last week we had Italy be our theme, and so came forth some wonderful Italian food. This week we had Caribbean theme. I had a lot of fun with this one. This meal is so low in fat, so yummy and flavorful. It is definitely a Caribbean taste that jumps around in your mouth. My biggest advice if you choose to make this: GET WILD SALMON. What a difference. Farmed Salmon is full of antibiotics and much higher in fat. When I went to the fish market I was SHOCKED at the difference in color between the wild and the farmed. The wild salmon was so tender and perfect!

I chose to make Caribbean Jerk Salmon and Mango Pineapple Salsa and Mango Puree

For the salsa you need:
           2 mangoes, peeled and diced
          1/2 pineapple, cored and diced
          3/4 cup finely chopped red onion
          1/4 cup fresh cilantro, chopped
          3/4 teaspoon salt, divided
    Jerk Seasoning: 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

Chop and combine mangoes, pineapple, onion, cilantro and 1/4 teaspoon salt in a bowl.  Refrigerate until use.
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, The skin should be able to peel right off after being seared. Serve with salsa. 

To Garnish with mango puree. I just put one sliced mango in the blender. Added a tsp of agave and juiced 1/2 a lemon. Blend until a puree.

I also made a tangy caribbean bean dip and doubled the salsa recipe and served it in a pineapple.

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