Pan-seared jerk salmon over mixed greens with pickled red onions, mango and avocado.

Caribbean Mango salad with Jerk Norwegian Salmon

Name: Caribbean Mango salad with Jerk Norwegian Salmon
Prep time: 25 min
Cook time: 15 min
Yield: 2
Ingredients: 1 pound Norwegian salmon fillet; 1 pinch salt; 0.75 tsp Jamaican Jerk seasoning; 1 small red onion; 0.5 cup sugar; 0.5 cup apple cider vinegar; 1 cup water, warm; 0.5 tbsp salt; 1.5 tsp garlic; 1 tbsp Dijon mustard; 2 tbsp honey; 1 tbsp white vinegar; 1 tbsp red wine vinegar; 1 tbsp lemon juice; 0.25 cup canola oil; 0.25 tsp kosher salt; 0.25 tsp black pepper; 1 large mango; 4 cups salad, mixed; 1 avocado; 0.66 cup red kidney beans, canned

A Caribbean-inspired dish with seared jerk salmon over mixed greens with pickled red onions, mango and avocado

Cooking time30-40 min

Difficulty levelEasy

Servings

Ingredients

Preparation

For the pickled onions: Thinly slice the onion and add all ingredients in one container and let sit for 20 minutes, or even overnight.
For the salmon: Preheat the oven to 400F. Season the salmon fillets with ¾ teaspoon jerk seasoning each and a pinch of salt. Sear the salmon in a frying pan over medium heat - 3-4 minutes skin-side down, then 1 min on the other side. Finish in the oven for 5-10 minutes until fully cooked. Set aside.
For the dressing: Finely grate the garlic. Shake all ingredients vigorously in a mason jar until fully emulsified.
For the salad: Dice the mango and avocado. Toss all ingredients together - including the pickled red onions - and place the salmon on top. Serve.