Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette
Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette may just be the most flavorful salmon salad you've ever made!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Dishes
Cuisine: American
Servings: 3 Servings
Calories: 483kcal
Author: Julia
For the Salad:
- 5 ounces Spring greens chopped
- ½ red bell pepper cut into matchsticks
- 1 ripe but firm avocado peeled and sliced
- ¼ red onion thinly sliced
- ½ cup fresh blueberries
Jamaican Jerk Salmon:
- 1 pound salmon fillet
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon Jamaican Jerk spice * see note
Prepare the Mango-Basil Vinaigrette:
Perpare the Jamaican Jerk-Spiced Salmon:
Place your oven on the high broil setting and move one of the racks to the top shelf.
Place salmon fillet in a large casserole dish and drizzle with oil. Use your hands to be sure the whole fillet is evenly coated.
Sprinkle the Jamaican jerk spice over the salmon fillet and very gently rub into the salmon to ensure the whole fillet is evenly coated in oil and spice.
Place on the top shelf under the preheated broiler and broil for 10 to 15 minutes (depending on size of fillet. A fillet less than 1-inch thick should only take 10 to 12 minutes). Note: Keep the oven light on to ensure the salmon does not catch fire - while this has never happened to me, it is possible for food to ignite when it’s under the broiler.
Remove salmon from oven and serve with salad and mango-basil vinaigrette.
*You can use store-bought Jamaican Jerk spice or you can make your own blend by following this recipe from Cooking Light
Serving: 1Serving | Calories: 483kcal | Carbohydrates: 18g | Protein: 33g | Fat: 31g | Fiber: 6g | Sugar: 11g