Jamaican Jerk Salmon And Mango Pineapple Salsa Food

JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA

Steps:

• 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.

STICKY JERK SALMON WITH MANGO SLAW

Steps:

• Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
• Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA

Steps:

• Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
• Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
• Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
• Serve with salsa.

JERK CHICKEN KEBABS WITH MANGO SALSA

Steps:

• Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
• Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
• Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA

Steps:

• Pre-heat the oven to 425°F
• Score the flesh of the chicken and place in a shallow dish.
• Mix together the remaining ingredients and pour over the chicken.
• Cover and refrigerate. Leave to marinade for at least 30 minutes.
• Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
• Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
• Serve the chicken with the salsa and rice.

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA

Steps:

• Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
• Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
• Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
• Serve with salsa.