Jamaican Jerk Salmon and Mango Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear. Ingredients:
2 mangoes, peeled and diced |
1/2 pineapple, cored and diced |
1 cup rinsed and drained canned black beans |
3/4 cup finely chopped red onion |
1/4 cup fresh cilantro, chopped |
3/4 teaspoon salt, divided |
1 teaspoon ground allspice |
1 teaspoon ground cumin |
1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1/8 teaspoon cinnamon |
4 salmon fillets (5 ounces each), skin on |
1 teaspoon olive oil |
Directions:
1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
2. Per serving: 468 calories, 21 g fat, 5 g saturated, 37 g carbohydrates, 7 g fiber, 34 g protein Nutritional analysis provided by Self
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