Jerk Salmon
Servings 4 servings
Calories 655kcal
Ingredients
Jerk Salmon:
- 4, 6 ounce salmon filets skin on. No more than 1 1/2" thick
- 2 tablespoons vegetable or avocado oil
- 2 tablespoons jerk seasoning I stronghly reccomnend Walkerswood
Salsa:
- 1 mango diced
- 1/2 large jalapeno finely diced
- 3 spears of pineapple diced equaling 1-1/2 times amount of mango
- Zest from 1/2 of a lime
- Juice from a lime 1/2 -1 whole depending on juiciness of lime
- 1/3 cup chopped fresh cilantro
- 1/2 cup finely chopped red onion
- 1/4 teaspoon salt
- a few shakes fresh black pepper
To Serve:
- 2 cups cooked rice or cauliflower rice
- 1 12 ounce can black beans drained + rinsed - skip for low carb!
- cilantro
Instructions
- Preheat oven broiler to high, and prepare the top rack of your oven so it is 8-10" away from the bottom of the heating element. Prepare a rimmed baking sheet with foil on spray with cooking spray.
- Pat salmon dry with paper towels. Working with the skin side up, brush with oil, and sprinkle with seasoning, then rub to make a paste. Repeat on the other side.
- Place salmon skin side down on a baking sheet, and broil for 2-3 minutes, until the top is golden/brown.
- Flip, and continue to broil skin side up until the skin is crispy and the salmon is cooked through, about 3-4 minutes. If the skin crisps before the salmon cooks through, move the salmon to a lower rack in your oven.
- Meanwhile, combine the salsa ingredients together in a bowl.
- Plate the salmon over rice, beans, with salsa on top, and extra lime slices to serve. Enjoy!
Nutrition
Calories: 655kcal | Total Carbohydrates: 120g | Protein: 26g | Fat: 13g | Sodium: 629mg | Fiber: 20g | Sugar: 77g | Net Carbs: 100g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com