Jamaican Jerk Salmon w/ Sweet Pineapple Mango Salsa

Jamaican Jerk Salmon w/ Sweet Pineapple Mango Salsa
Preparation time: 15 mins Cooking time: 15 mins Easy - for beginners Serves: 2


We're back in the Caribbean Isles with this interesting blend of sweet & hot & everything Jamaica! Tender Atlantic salmon fillets will take you there ~ ˜¼ ~


  • 2 thawed Kirkland Signature Boneless/ Skinless Atlantic Salmon Fillets (Costco)
  • 1/2 sweet onion, diced
  • 1/2 c. sweet fresh mango, diced
  • 1/2 c. sweet fresh pineapple, diced
  • 1 can Trader Joe’s Organic Black Beans, drained
  • fresh cilantro, snipped
  • 1/3 c. cream cheese
  • salted butter
  • McCormick Caribbean Jerk Seasoning
  • sea salt
  • 2 large juicy limes
  • hot, buttered rice


Prepare salsa in large bowl -

Combine pineapple, mango, sweet onion, black beans. Sprinkle sea salt to taste. Squeeze 1/2 lime over salsa. Toss again. Set aside.

Prepare hot rice w/ butter. Cover.

Melt salted butter in large saute pan, squeeze other half of lime in butter.

Rinse thawed salmon fillets under water, add to hot pan. Saute on med. high. After 2 mins, squeeze half lime over each fillet. Sprinkle Jerk seasoning to cover. Saute 2 more mins. Carefully turn over fillets in pan. Squeeze remaining lime over both. Sprinkle Jerk seasoning to cover. Saute until opaque (about 2-3 mins.) Remove to warm plate.

Add cr. cheese to lime butter in pan. Stir until no lumps remain. Add about 1/4 c fresh water (1 tbsp at a time) until sauce is creamy in consistency. Turn off heat.

Snip fresh cilantro into warm buttered rice. Fluff w/ fork. Place single portions onto center of plates. Snip fresh cilantro to surround rice edges.

Top each mound of rice w/ 1 salmon fillet. Spoon over pineapple/ mango salsa. Drizzle cream cheese/ butter lime sauce over salmon + rice.

Enjoy with a pitcher of your favorite frozen margaritas!


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