Simple Jerk Salmon

Did I mention that Joel and I are renovating a vintage (’73) Airstream Land Yacht.  Yeah, I basically own a yacht.  It’s moving along quite slowly, as most of these type of projects do but, at least I get to play house in the suburbs while we’re at it.

You see, the Dream Scenario is to take this puppy on a sweet-ass Cross Country-Moon after JoelumboFest ’15 (our wedding next spring).  And then we’ll just have it for life.  I never have to sleep in a tent again!! OoooOOOppp.

Check it out! Isn’t it adorable?  I call it SilverLoaf because, that’s what it looks like.  You guys, there are white subway tiles in the bathroom!

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Anyway, whilst playing house at our friends’ in Albany, I decided to get in the kitchen.  I wanted to try out a new recipe and since Joel literally worked about 11 hours straight on the ‘Loaf, I figured it would be nice to make a him a yummy dinner.  I hit up Pinterest and for the first time, actually used a recipe that I pinned! It was quite delicious.  I tweaked the ingredients a bit since I was cooking for 2.  I also swapped the white rice for brown.

Enter:

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Caribbean Jerk Salmon w/ Mango Salsa 

Ingredients

1/2 lb wild caught salmon filet with skin 

olive oil 

1 teaspoon cumin

1/2 teaspoon curry

1/2 teaspoon chili powder 

1/2 teaspoon allspice

1/2 teaspoon cayenne pepper

1/4 teaspoon cinnamon

pinch of sea salt 

2 cups cooked brown rice

1 12 ounce can of black beans

1 mango, peeled and diced

1/4 red onion, diced

2 limes

1 avocado, chopped into tiny cubes

small bunch of cilantro  

Method

Cook the rice according the instructions. I did this first because rice takes about an hour.  Combine all the spices in a cute little bowl, mix ’em up and set aside.  They smell nice. Combine the mango, cilantro, red onion and lime juice with a teeny pinch of salt in a bowl and cover (you’ll add the avocado to the salsa later since we don’t want it to get brown).  Put the beans in a little pot on the stove and let them heat up a little.

For the fish, you’ll want to rub it down well using about 3/4 of the spices in the bowl.  Then heat the oil in a skillet over medium hight heat and add the salmon skin-side down.  Let it cook about 5 minutes and then flip it.  After a few more minutes, when the salmon is almost cooked through, remove the skin and start to mash up in the skillet.  Add the remaining spices as you mash and let the salmon cook until cooked entirely through.  Remove from heat.  Sprikle with some sea salt.

Combine the avocado with the mango salsa and mix up.

Layer brown rice, then beans, then fish and finally the mango salsa.  Garnish with cilantro sprigs if you’re feeling fancy.  Sprinkle one more little pinch of salt over each dish and serve!

A feel-good meal that’s also pretty!

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Dana

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