I made a chef Lance Cowart recipe all by myself: Jerked Salmon With Mango Salsa

I found an easy recipe of Lance’s to try, it looked light and cool for summer, everyone liked the teaser on Facebook I put up the night I cooked it, so here goes.  Pics are below.  (My notes are in parenthesis.)

Ingredients
1 mango, peeled and diced (I used my potato peeler!)
1/4 pineapple, cored and diced (Once its cored/peeled, there is only 1/2 pineapple left, so I used half of that!)
1/2 cup rinsed and drained canned black beans (I used a wee bit more here too!)
1/4 cup finely chopped red onion
1 teaspoon fresh cilantro, chopped (What to do with the rest of the bunch???)
1/2 teaspoon salt, divided
1/2 teaspoon ground allspice (Had to buy that!)
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (Same as red pepper Chef 101ers!)
1/8 teaspoon cinnamon (THIS WAS THE KICKER INGREDIENT – SO YUMMY IN THE RUB!)
Salmon fillets (5 ounces each), skin on
1 teaspoon olive oil (WHERE WAS I SUPPOSED TO USE THAT?)

Directions
Begin by preheating your oven to 400 degrees. Combine 1/4 teaspoon salt, allspice, cumin, cayenne and cinnamon in a bowl; rub over both sides of each fillet. Place salmon on a piece of tinfoil and loosely tent the foil over the salmon. Bake in the oven for about 12 minutes covered, and another 3 or so uncovered (or until salmon flakes easily with a fork).

While that’s going, combine the mango, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. When the salmon is done, plate and serve alongside the salsa. Add some plantanes So easy, so delicious.

The spices for salmon jerky rub

Became more pineapple than mango salsa

Finished jerk salmon, French bread with Balsamic and toasted sesame oil for dipping...

 

 

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