🍽️ Jamaican
⏱ 30 min
👥 4
Instructions
1
First, prepare the mango slaw: In a medium bowl, combine the julienned or diced mango, shredded red cabbage, thinly sliced red onion, and chopped fresh cilantro.
2
In a small bowl, whisk together the 2 tablespoons fresh lime juice, 1 teaspoon olive oil, 1 teaspoon honey or agave nectar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
3
Pour the dressing over the slaw ingredients and toss gently to coat. Set aside to allow the flavors to meld while you cook the salmon.
4
Pat the salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon of olive oil, then generously sprinkle and rub with the Jamaican jerk seasoning on all sides.
5
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable.
6
Cook for 4-6 minutes on the first side until the skin is crispy and the salmon is cooked about halfway through. Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked to your desired doneness and flakes easily with a fork.
7
Remove the salmon from the pan and let rest for a minute or two.
8
Serve the Jamaican Jerk Salmon immediately with a generous portion of the refreshing Mango Slaw on the side.
Notes
For an extra kick, add a pinch of red pepper flakes to the slaw dressing. If you prefer baking, you can bake the seasoned salmon at 400°F (200°C) for 12-15 minutes, or until cooked through. This dish pairs wonderfully with a side of coconut rice or steamed green beans.