Jamaican Jerk Salmon, Mango Salsa and Plantain Rice

THIS.

This meal, was my most favorite meal of 2018. It deserves a trophy. I could probably eat it every week. My mouth is watering for it right now as we speak. And I’m not being overly dramatic.

I found this beauty on Pinterest here, and kind of modified the meal to our own tastes. The actual recipe has a pineapple salsa but I thought mango would be yummy so I switched that up! This is also where I discovered my beloved plantain rice!

I feel like this meal is pretty simple. It does involve a little time, and really when you order your meat fresh, I would plan on eating it soon after. I did have to freeze my salmon once because of things that popped up and I couldn’t cook…it still tasted fine but I just prefer to not have to thaw fish.

This meal is hearty too. Very filling. And we never have leftovers, so I have no idea if it would reheat well haha! Hope you enjoy!

Ingredients: (for salmon)

• 1 lb. salmon – I cut this into thirds or fourths as I cook it depending on the thickness of the cut
• 2 tbsp. olive oil
• 1.5 tsp. cumin
• 1.5 tsp. chili powder
• 1/2 tsp. curry powder
• 1/2 tsp. all-spice
• 1/4 tsp. cayenne pepper
• 1/4 tsp. cinnamon
• sea salt
• pepper
• juice from 1 orange
• juice from 1 lime

Ingredients for Plantain Rice: Coconut Oil and 2 Green Plantains – (See How To here!)

Ingredients for Mango Avocado Salsa:

• Frozen or fresh mango
• Avocado
• Lime Juice
• Cilantro

What to Do:

1. Rinse your salmon and cut the skin off with a knife. Cut into 3 slabs if you want or you can break it up as you cook it.
2. Mix up all of your seasonings for the salmon and then rub your salmon with the rub on both sides. Squeeze the juice from the orange and lime and set in the refrigerator to marinate for a few minutes if you have time. It tastes perfectly fine if you don’t let it marinate too!
3. Place salmon in a frying pan and cook a few minutes on both sides. Break it up as you go to make sure if completely cooks through. Once it is done, set the pan to the side and work on your plantain rice and mango salsa.
4. While your salmon is cooking, work on your plantain rice! The rice doesn’t take long to cook but does take a few minutes to prepare!
5. For the mango salsa, I used frozen mango because I don’t know about you, but peeling fresh mangos is kind of my least favorite thing. One because it is hard to get good cuts but two because I feel like I’m just not a good judge of juicy mangos. So using frozen is easier! Just set some cubes in a bowl of water to thaw while you are working on your fish and rice.
6. Slice up an avocado into small pieces, then once the mango is softened, cute that into minced pieces as well and combine.
7. Sprinkle a little lime juice and cut up cilantro into the mango and avocado and give it a stir! Done! Best topping ever for this meal because it breaks up the spicy a bit!
8. Pile the rice into a bowl, then the fish and top with the mango salsa! You will not be disappointed, I promise!