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Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette | theroastedroot.net #healthy #dinner #recipe #paleo
Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Author: Julia
Mango-Basil Vinaigrette:
For the Salad:
  • 5 ounces field 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 grapeseed or olive oil
  • 1 tablespoon Jamaican Jerk spice * see note
Prepare the Mango-Basil Vinaigrette:
  1. Add all ingredients for the vinaigrette except for the basil to a high-powered blender (I used my Magic Bullet). Blend until completely smooth. Transfer to a jar and stir in the chopped basil. Refrigerate until ready to use.
Prepare the Salad:
  1. Add all ingredients for the salad to a large serving bowl and toss together.
Perpare the Jamaican Jerk-Spiced Salmon:
  1. Place your oven on the high broil setting and move one of the racks to the top shelf.
  2. Place salmon fillet in a large casserole dish and drizzle with oil. Use your hands to be sure the whole fillet is evenly coated.
  3. 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.
  4. 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.
  5. Remove salmon from oven and serve with salad and mango-basil vinaigrette.
Recipe Notes

*You can use store-bought Jamaican Jerk spice or you can make your own blend by following this recipe from Cooking Light