Jerk Salmon with Mango Salsa (Gluten & Wheat Free)

Ingredients

• 4 6-oz Salmon fillets
• 2 tbsp Jerk seasoning (gluten-free)
• 1 tbsp Olive oil
• 1 large Mango
• 1/4 cup Red onion
• 1/2 cup Bell pepper
• 1/2 small Jalapeño
• 1/4 cup Cilantro
• 2 tbsp Lime juice
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
2. 2In a small bowl, combine the 4 6-oz Salmon fillets with 1 tablespoon of olive oil and 2 tablespoons of jerk seasoning. Rub the seasoning and oil all over the salmon fillets to coat them evenly.
3. 3Place the seasoned salmon fillets on the preheated grill. Grill for 5 to 7 minutes per side. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C.
4. 4While the salmon is grilling, prepare the mango salsa. Dice 1 large mango into 1.27 cm cubes. Finely chop 1/4 cup red onion, 1/2 cup bell pepper, and 1/2 small jalapeño (remove seeds for less heat if desired).
5. 5In a medium bowl, combine the diced 1 large mango, the chopped 1/4 cup red onion, the chopped 1/2 cup bell pepper, and the chopped 1/2 small jalapeño. Add 1/4 cup cilantro, 2 tablespoons lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
6. 6Gently mix all the ingredients for the mango salsa together until well combined. Taste and add a little more salt or lime juice if you think it needs it.
7. 7Serve the grilled jerk salmon immediately, topped with the prepared mango salsa.

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