Name: Jerk Salmon Bites with Bean Pineapple Salsa
Prep time: PT-960443H41M32S
Cook time: 10 min
Total time: 50 min
Ingredients: 4 lbs (1.8 kg) salmon filet, skin removed; 2 tbsp (30 mL) jerk seasoning; 4 tbsp (60 mL) canola oil, divided; 1 can (19oz/540 mL) black beans, drained and rinsed; 1½ cups (350 mL) pineapple, diced; ½ cup (125 mL) red bell pepper, finely diced; ½ cup (125 mL) red onion, finely diced; 1 jalapeno, stemmed, seeded, and minced; Juice of 2 limes; ⅓ cup (75 mL) fresh cilantro, chopped; ¼ tsp (1 mL) each salt and pepper; Optional: cooked rice or quinoa

Jerk Salmon Bites with Bean Pineapple Salsa

Author: OBGadmin
Prep Time: 20
Marinade: 20
Cook Time: 10
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

Enjoy the bold flavors of these Jerk Salmon Bites, perfectly spiced and full of Caribbean flair. Paired with a refreshing Bean Pineapple Salsa, the combination of tender salmon, black beans, sweet pineapple, and zesty lime creates a delightful burst of tropical goodness in every bite.

Ingredients

Scale

4 lbs (1.8 kg) salmon filet, skin removed
2 tbsp (30 mL) jerk seasoning
4 tbsp (60 mL) canola oil, divided
1 can (19oz/540 mL) black beans, drained and rinsed
1½ cups (350 mL) pineapple, diced
½ cup (125 mL) red bell pepper, finely diced
½ cup (125 mL) red onion, finely diced
1 jalapeno, stemmed, seeded, and minced
Juice of 2 limes
⅓ cup (75 mL) fresh cilantro, chopped
¼ tsp (1 mL) each salt and pepper
Optional: cooked rice or quinoa

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Instructions

Cut salmon fillet into bite-sized pieces; 1-inches (2.5 cm) cubes.

In a large bowl, combine jerk seasoning and 3 tbsp canola oil to create a marinade. Place salmon pieces in the bowl; toss gently to coat evenly. Cover and refrigerate for 15-20 minutes, to allow the flavours to infuse.

While salmon is marinating, prepare the salsa. In a medium-sized bowl, combine black beans, diced pineapple, red bell pepper, red onion, jalapeno, lime juice, cilantro, and salt and pepper. Mix well to combine; cover and refrigerate until ready to serve.

In a large non-stick pan, heat remaining 1 tbsp canola oil over medium heat. Add salmon pieces, cook for 2-3 minutes per side, or until they are lightly caramelized and cooked through.

Divide salmon evenly among 4 plates and top with pineapple black bean salsa. Add a side of cooked rice or quinoa for a complete meal.

Notes

A fillet refers to half a salmon and can range from 1.5–5 lbs. If you can’t find one large salmon fillet, use salmon portions instead, which are cut-up pieces from a large salmon fillet. You may need 3-6 portions depending on the size of each portion.

Want to make your own jerk seasoning? Add 1 tbsp garlic powder, 1 tbsp brown sugar, 1 tbsp dried parsley, 3 tsp cayenne pepper, 3 tsp paprika, 2 tsp salt, 1 tsp dried thyme, 1 tsp ground allspice, 1 tsp black pepper, 1 tsp cinnamon, ½ tsp cumin, ½ tsp nutmeg in a mason jar; shake until well combined. This makes extra seasoning, keep on hand for the next time your family requests this dish!