Jerk Salmon Salad

If it’s not from the sea, it ain’t for me.

At least, that should be my catchphrase right now. I’ve been on a total seafood binge lately. Everything from canned tuna to shrimp to scallops is on my radar right now.

Seafood has always seemed really expensive to me, but now that EVERY protein is really expensive, it isn’t looking half bad. Canned tuna and salmon are especially cheap and the perfect centerpiece for a meal if you’re on a budget.

You may be thinking, “salmon? cheap?” It can be! I bought a filet that was probably a half pound the other day and was able to split it into 4 meals alone. The total cost? $9.

This salmon salad is the perfect to experiment with seafood on. I paired the jerk salmon with a varitable bounty of fresh produce (still relatively low priced—for now) and a creamy mango-basil dressing. It was the perfect lunch last week.

Season your salmon with jerk seasoning for this recipe. You can use store-bought (perfectly fine) or make your own. I found the first recipe on Google and used that for my seasoning mix, and it was wonderful! Just make sure it has spices like allspice in it.

Enjoy!

Jerk Salmon Salad

Servings: 4
Time: 20 mins
Difficulty: Easy
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A sweet and spicy salad with jerk salmon, avocado and peppers in a mango-basil dressing.

Ingredients

1/2 lb. salmon filet

1 TBS. avocado oil

1.5 TBS. jerk seasoning

4 cups spring mix greens

1 red bell pepper, sliced

1/2 a red onion, sliced thin

2 ripe avocados, diced

3/4 cup fresh blueberries

2 cups mango, chopped

1 clove garlic, minced

1 tsp. ginger

1/2 cup coconut milk

1/4 cup olive oil

1/4 cup red wine vinegar

2 tsp. maple syrup

Salt and pepper, to taste

1/2 cup fresh basil, chopped

Directions

Cut salmon into four portions. Brush with avocado oil and season on both sides with Jerk seasoning, using more if needed.
Place salmon in an air fryer and cook at 350 degrees for 7-10 minutes, or until fish flakes easily with a fork.
Make the mango-basil dressing: in a blender, blitz mango with garlic, ginger, coconut milk, olive oil, vinegar, syrup, salt and pepper until smooth. Pour into a resealable container and stir in chopped basil. Refrigerate until ready to serve.
Make the salad: toss greens with bell pepper, onion, blueberries and avocado. Top with salmon and drizzle dressing over the top to serve.

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