Jamaican Jerk Salmon and Mango Pineapple Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cinnamon
- 1 teaspoon ground allspice
- 3/4 cup finely chopped red onion
- 4 salmon fillets (5 ounces each), skin on
- 1/4 cup fresh cilantro, chopped
Preparation 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. Per serving: 468 calories, 21 g fat, 5 g saturated, 37 g carbohydrates, 7 g fiber, 34 g protein Nutritional analysis provided by Self
Preparation 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. Per serving: 468 calories, 21 g fat, 5 g saturated, 37 g carbohydrates, 7 g fiber, 34 g protein Nutritional analysis provided by Self
