Ingredients
- 1 tablespoon Jamaican Jerk spice (see note)*
- 1 ripe but firm avocado, peeled and sliced
- ½ cup fresh blueberries
- ½ cup fresh basil, chopped
- 1-inch piece fresh ginger, peeled and grated
- ½ cup full-fat canned coconut milk
- 5 ounces field greens, chopped
- 1 large ripe mango, peeled and chopped
- 2 teaspoons pure maple syrup
- ¼ cup olive oil
- 1 tablespoon grapeseed or olive oil
- ½ red bell pepper, cut into matchsticks
- ¼ red onion, thinly sliced
- ¼ cup red wine vinegar
- 1 pound salmon fillet
- ¼ teaspoon sea salt, to taste
Ready In 30 Minutes
Servings: 3
Cooking Instructions
Step 1
- Add all ingredients for the vinaigrette except for the basil to a high-powered blender (I used my Magic Bullet). Blend until completely smooth.
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Step 2
- Transfer to a jar and stir in the chopped basil. Refrigerate until ready to use.
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Step 3
- Add all ingredients for the salad to a large serving bowl and toss together.
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Step 4
- Place your oven on the high broil setting and move one of the racks to the top shelf.
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Step 5
- Place salmon fillet in a large casserole dish and drizzle with oil. Use your hands to be sure the whole fillet is evenly coated.
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Step 6
- Sprinkle the Jamaican jerk spice over the salmon fillet and very gently rub into the salmon to ensure the whole fillet is evenly coated in oil and spice.
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Step 7
- Place on the top shelf under the preheated broiler and broil for 10 to 15 minutes (depending on size of fillet. A fillet less than 1-inch thick should only take 10 to 12 minutes). Note: Keep the oven light on to ensure the salmon does not catch fire - while this has never happened to me, it is possible for food to ignite when its under the broiler.
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- Length: 20 minutes
Step 8
- Remove salmon from oven and serve with salad and mango-basil vinaigrette.
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