Fair warning to my vegetarian and vegan followers: you may want to put your eye muffs on for this entire post.
What if I told you this is the best meal I’ve eaten in Idunnohowlong? Crispy spiced salmon with field greens and avocado, tied together with sweet mango-basil vinaigrette? A meal that takes no more than 30 minutes to prepare? I’m almost at a loss for words.
Crispy salmon bits.
There, I said it
Ohhhhhhhhmommacita, I’m obsessed!
As you all know, I’m a big lover of sea dwellers, but what you may not know is I’m certifiably crazy over crispy salmon skin. The salmon skin hand roll at sushi restaurants? The best ever. The crispy fatty bits crunch like no other crispy morsel and melt in your mouth in fatty deliciousness. Fat: it does the body good.
My go-to trick for getting both the flesh and the skin of the salmon all crispified is by broiling it on high in the oven. Works like a charm each and every time! The fish turns out crispy around the outside and suuuuper moist and tender on the inside. PLUS, you don’t need to marinate it – all you need is a spice blend and some oil and BAM: dinner in 15 minutes.
Moving on to the mango-basil dressing.
I had a suuuuupah ripe mango in my refrigerator along with some basil that needed to be used up before it expired in like 10 seconds (you know how basil is…one minute it’s all perky and spry, the next moment it’s all flaccid and…nevermind).
I remembered Teighan’s post from last week, where she made a peanutty-chili-mango-basil hootenanny for her Very Berry Dream Salad so I used her dressing recipe as inspiration for my own mango-basil adventure. I omitted the peanut butter and the chili and made some more alterations (although I’m sure her exact recipe is amazing), and was left with this sweet, tropical, creamy dressing that wowed my face off. Like, I wanted to stick a straw in it and drink it like a smoothie, no.joke.whatsoever. I’ve been envisioning using it as a meat marinade or dressing for a grain salad or potato salad. Canyouimaginethepossibilities?
Case in point: Crispy yet tender bites of salmon seventh heaven. Creamy dresmy tropical dressing of bliss. Meal of Poseidon. It’s time to feast!
The crispy fatty bits, though..
Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette
For the Salad:
Jamaican Jerk Salmon:
Prepare the Mango-Basil Vinaigrette:
Prepare the Salad:
Perpare the Jamaican Jerk-Spiced Salmon:
*You can use store-bought Jamaican Jerk spice or you can make your own blend by following this recipe from Cooking Light