Servings: 3 Servings
Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette
Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette may just be the most flavorful salmon salad you've ever made!
Ingredients
Mango-Basil Vinaigrette:
- 1 large ripe mango peeled and chopped
- 2 cloves garlic minced
- 1- inch piece fresh ginger peeled and grated
- ½ cup full-fat canned coconut milk
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon sea salt to taste
- ½ cup fresh basil chopped
For the Salad:
- 5 ounces Spring greens chopped
- ½ red bell pepper cut into matchsticks
- 1 ripe but firm avocado peeled and sliced
- ¼ red onion thinly sliced
- ½ cup fresh blueberries
Jamaican Jerk Salmon:
- 1 pound salmon fillet
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon Jamaican Jerk spice * see note
Instructions
Prepare the Mango-Basil Vinaigrette:
- Add all ingredients for the vinaigrette except for the basil to a high-powered blender (I used my Magic Bullet). Blend until completely smooth. Transfer to a jar and stir in the chopped basil. Refrigerate until ready to use.
Prepare the Salad:
- Add all ingredients for the salad to a large serving bowl and toss together.
Perpare the Jamaican Jerk-Spiced Salmon:
- Place your oven on the high broil setting and move one of the racks to the top shelf.
- Place salmon fillet in a large casserole dish and drizzle with oil. Use your hands to be sure the whole fillet is evenly coated.
- Sprinkle the Jamaican jerk spice over the salmon fillet and very gently rub into the salmon to ensure the whole fillet is evenly coated in oil and spice.
- Place on the top shelf under the preheated broiler and broil for 10 to 15 minutes (depending on size of fillet. A fillet less than 1-inch thick should only take 10 to 12 minutes). Note: Keep the oven light on to ensure the salmon does not catch fire - while this has never happened to me, it is possible for food to ignite when it’s under the broiler.
- Remove salmon from oven and serve with salad and mango-basil vinaigrette.
Notes
*You can use store-bought Jamaican Jerk spice or you can make your own blend by following this recipe from Cooking Light
Nutrition
Serving: 1Serving, Calories: 483kcal, Carbohydrates: 18g, Protein: 33g, Fat: 31g, Fiber: 6g, Sugar: 11g