Thursday, August 25, 2011

Ja-makin' Me Crazy Salmon

There is one person in my life that I can always, and when I say always, I mean ALWAYS count on in this world. That woman is as you guessed it, my mother. Mama Sher Bear (her alter ego, and what she is known to every single on of my friends), was always the cool mom, no Mrs. YourFormalLastName, always Mama Sher Bear. When you need lunch money for the day, she gave you lunch money for the week. When you needed 2 dozen cupcakes for class the next morning, she sent me packing with 3 dozen, frosted, sprinkled, and down-right bedazzled cupcakes of different flavors to make sure every kid had something that they liked. Well, yesterday was my mom's birthday, and I wanted to cook her something special. Our local farmer's market had a killer sale on salmon (the Bear's fave fish), and found a great recipe from  magazine (yes, trying to stay healthy in this Americanized world). This recipe leaves no taste bud unturned, and left everyone full, without feeling guilty. We even made a family trip to the local fro-yo shop to load up on individual b-day desserts. But enough about our family dinner, let's make it availale to you dining room table.

Jamaican Jerk Salmon with Pineapple-Mango Salsa


  • 2 mangoes, peeled and diced
  • 1/2 pineapple, cored and diced (I used canned pineapple)
  • 1 cup rinsed and drained black beans
  • 3/4 cup chopped red onion
  • 1/4 cup fresh chopped cilantro
  • 3/4 tsp. salt divided
  • 1 tcp. allspice
  • 1 tsp. cumin
  • 1/4 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. cinnamon
  • 4 salmon fillets
  • 1 tbsp. olive oil
Combine mangoes, pineapple, beans, onion, cilantro, and 1.4 tsp. salt in bowl.

Combine remaining salt, allspice, cumin, thyme, cayenne, and cinnamon in another bowl. Rub over both sides of each fillet. Heat oil in a large non-stick skillet over medium-high heat; cook salmon until cooked through, 5 minutes on each side. Serve with salsa. 

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