Caribbean Jerk Salmon with Mango, Strawberry, and Pineapple Salsa is the best! Spicy and sweet flavors from the islands are right in your own kitchen with this recipe! This dish comes together so well.
Don’t be afraid to try blackening your fish with this jerk seasoning, or any blackening seasoning. Remember, blackening does NOT mean burnt, it just means blackened…seared into the meat/fish.
Just use a little oil and saute/sear the meat/fish until it gets a nice golden color. If you think the seasoning is getting too burnt, turn the heat down OR finish it in the oven. This will prevent the outer layer from burning.
Submitted by: Dennis from COLORADO, COLORADO
In a small mixing bowl, combine diced fruit, shallots, chile pepper, and lime juice. Season with salt and gently toss.
Taste the salsa and add any more salt if needed.
Optional, add a pinch of sliced cilantro or crushed Mexican oregano for an herbal element.
Coat salmon in blackening spice.
In sauté pan over medium high heat, add salmon.
Sauté for approx 3 minutes per side, taking care not to burn salmon.
Remove from pan and serve over rice and top with fruit salsa.