Jamaican Jerk Salmon and Pineapple and Avocado Salsa

5 from 1 vote

Jamaican Jerk Salmon and Pineapple and Avocado Salsa

Salmon is rubbed with a sweet, savory, and spicy seasoning blend that pairs well with a bright and acidic pineapple salsa with creamy avocado. You can use whatever fish you like. Mahi mahi works well here.

Course Main Course

Cuisine Jamaican

Keyword dairy-free, dinner, easy, egg-free, fast, fish, jamaican, lunch, main, nightshade-free, nut-free, pineapple, salmon, salsa, seafood

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 458kcal

Author Jenny Ross

Ingredients

Salsa

avocado diced
2 cup pineapple cubed
1/4 cup red onion finely chopped
1/4 cup cilantro chopped
salt and pepper to taste
1/2 tablespoon avocado oil
lime juice to taste

Salmon

1 1/2 tablespoons jerk seasoning blend store bought or else see below
2 pounds salmon 4 salmon fillets (8 ounces each), with skin
1/2 tablespoon avocado oil

Get Recipe Ingredients

Instructions

Combine all salsa ingredients, adjust seasoning with salt and pepper to taste and set aside.
Mix together all seasonings and then sprinkle over top of the salmon. Place salmon on a foil lined baking sheet rubbed with 1/2 tablespoon oil. Broil for 10-15 minutes, or until fish flakes easily when tested with a fork.
Serve salmon with salsa on top.

Notes

Nutrition made without avocado and double the amount of pineapple: Calories: 398 cal, Carbs: 12g, Fiber: 1g, Fat: 18g, Protein: 46g

If you can’t find jerk seasoning or prefer to make your own, mix together the following for this recipe:

1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon monk fruit, golden, optional
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper, omit for nightshade-free
1/4 teaspoon smoked paprika, or sweet paprika, omit for nightshade-free
1/8 teaspoon cinnamon
1/8 teaspoon black pepper, ground
pinch of nutmeg

Nutrition