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

grilled peaches

So I'm finally back in action after a much-needed trip back home. Five days of nothing but wading around a glorious pool and grilling various meats, fruits and vegetables was more than I could have asked for. Up first from my travels over the 4th is...grilled peaches! I'd honestly never thought of grilling fruit before, but lately it seems like everyone's doing it - grilling watermelon (Jes - how'd that turn out?), pineapples, etc. I decided to try this recipe, and it went over pretty well (and more importantly, was super easy). Here's what you'll need:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 4 unpeeled peaches, halved, pitted
• 1/3 cup white chocolate

Mix the melted butter, brown sugar and cinnamon in a bowl. Then toss your peaches around to get them good and covered. Grill on medium, cut side down for about 5 minutes, then turn them over, add the white chocolate into the cavity left from the pit and drizzle with remaining sauce. I left these on for probably another 10 minutes. You don't want to burn them, but you want to leave them on long enough to melt the chocolate and really get that grilled flavor in there. They came out great - the family really seemed to enjoy.

Bon chappétit!

PS. It's good to be back :)