The Kitchen Tourists Are Jerks For This Salmon Sala

Name: The Kitchen Tourists Are Jerks For This Salmon Salad!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: WET JERK SEASONING; 2 garlic cloves, minced; 1/2 cup minced green onion (approx. 3 onions); 1 1/2 teaspoons salt; 1 teaspoon grated fresh ginger; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground black pepper; 2 jalapeno peppers or 2 scotch bonnet peppers, chopped; 1 1/2 teaspoons peanut oil; 1 lb salmon fillet (4 pieces); TROPICAL VINAIGRETTE; 1 mango, peeled and chopped; 1 lime, juice and zest of; 3 tablespoons light coconut milk; 1 tablespoon fresh cilantro; 1 teaspoon sugar; 1/3 cup seasoned rice vinegar; 1 teaspoon honey mustard; 1 cup extra virgin olive oil; salt, to taste; fresh ground pepper, to taste; ISLAND SALAD; 1 (10 ounce) bag chopped romaine lettuce hearts; 1/2 cup shredded carrot; 1/2 large red bell pepper, seeded and coarsely chopped; 3/4 cup papaya, peeled and coarsely chopped; 1 medium cucumber, peeled and coarsely chopped; 1/2 cup dominican red beans (can substitute red kidney beans)

Servings: persons

WET JERK SEASONING
2 garlic cloves, minced
1/2 cup minced green onion (approx. 3 onions)
1 1/2 teaspoons salt
1 teaspoon grated fresh ginger
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
2 jalapeno peppers or 2 scotch bonnet peppers, chopped
1 1/2 teaspoons peanut oil
1 lb salmon fillet (4 pieces)
TROPICAL VINAIGRETTE
1 mango, peeled and chopped
1 lime, juice and zest of
3 tablespoons light coconut milk
1 tablespoon fresh cilantro
1 teaspoon sugar
1/3 cup seasoned rice vinegar
1 teaspoon honey mustard
1 cup extra virgin olive oil
salt, to taste
fresh ground pepper, to taste
ISLAND SALAD
1 (10 ounce) bag chopped romaine lettuce hearts
1/2 cup shredded carrot
1/2 large red bell pepper, seeded and coarsely chopped
3/4 cup papaya, peeled and coarsely chopped
1 medium cucumber, peeled and coarsely chopped
1/2 cup dominican red beans (can substitute red kidney beans)
1/2 cup halved cashews

1
FOR JERK SALMON:
2
Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste.
3
Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette.
4
Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill.
5
FOR TROPICAL VINAIGRETTE:
6
While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste.
7
FOR ISLAND SALAD:
8
Toss all salad ingredients except for cashews together.
9
FINAL ASSEMBLY:
10
Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad. Serve immediately.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: WET JERK SEASONING, 2 garlic cloves, minced, 1/2 cup minced green onion (approx. 3 onions), 1 1/2 teaspoons salt, and more.

Yes, The Kitchen Tourists Are Jerks For This Salmon Salad! falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Kitchen Tourists Are Jerks For This Salmon Salad!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions