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
