Preparation time: 15 mins
Cooking time: 15 mins
Easy - for beginners
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 ~
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!