jamaican jerk salmon w/ mango pineapple salsa

Salmon has been a pretty consistent staple on the blog, usually incorporating dijon mustard for some odd reason (not really that odd, I just like it). However, on occasion I like to branch out, try something new. I felt comfortable with this, as even though I've never cooked with a jerk rub (ha!) before, I have served my salmon with a variation of the mango salsa, so it wasn't THAT much of a stretch. Still, it turned out to be really great, especially with the weather (occasionally) turning warmer - the bit of kick and the citrus flavors felt like a giant step into Spring. Here's what you'll need:

• 1 mango, peeled and diced
• 1/4 pineapple, cored and diced
• 1/2 cup rinsed and drained canned black beans
• 1/4 cup finely chopped red onion
• 1 teaspoon fresh cilantro, chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• Salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

Begin by preheating your oven to 400 degrees. Combine 1/4 teaspoon salt, allspice, cumin, cayenne and cinnamon in a bowl; rub over both sides of each fillet. Place salmon on a piece of tinfoil and loosely tent the foil over the salmon. Bake in the oven for about 12 minutes covered, and another 3 or so uncovered (or until salmon flakes easily with a fork).

While that's going, combine the mango, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. When the salmon is done, plate and serve alongside the salsa. So easy, so delicious.

Bon chappétit!