Lunch Break: Jerk Salmon with Mango Salsa

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Niquenya Collins, Owner and Executive Chef

https://cocoachili.com

Cocoa Chili Restaurant & Catering located inside The Hatchery food incubator in East Garfield Park. Open for pickup and delivery only Wednesday through Friday from 4:00 p.m. to 9:00 p.m. CST at 3101 W. Lake Street.

And see: Chicago Black Restaurant Week from February 6 to 20, 2022 then Chicago Restaurant Week from Friday March 25 to Sunday April 10, 2022

Following:

https://coachniquenya.com

Recipe:

Jerk salmon with mango salsa

Ingredients

  • 2 salmon fillets, six to eight ounces
  • 2 tablespoons spicy jerk sauce and marinade
  • ½ cup ripe mango, diced
  • 1 tablespoon red bell pepper, diced
  • 1 tablespoon red onion, diced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon jalapeno pepper, chopped
  • Kosher salt
  • Juice of ½ lime
  • 1 tablespoon olive oil
  • 1 tablespoon spicy mango sauce
  • Chopped parsley (optional garnish)

directions

  1. Spread equal amounts of jerk sauce over each salmon fillet, making sure to cover the entire surface
  2. Refrigerate for half an hour
  3. Combine mango, onion, cilantro, jalapeno and lime juice; add salt to taste, then set aside
  4. Heat a nonstick skillet over medium-high heat
  5. Add the oil to the hot pan and let it heat up
  6. Carefully place each fillet in the pan, skin side down if using the skin
  7. Sear the fish until the flesh becomes opaque halfway through (about two to three minutes), then flip to the other side to continue cooking for another two minutes or until cooked through being careful not to overcook*
  8. Remove the fillets to a plate to rest
  9. Add mango salsa mixture to skillet and heat through, about one minute
  10. Top the fillets with a generous dollop of salsa
  11. Drizzle with spicy mango sauce and garnish with parsley
  12. Serve immediately on a bed of rice or sautéed vegetables

*Please note that salmon should be cooked to an internal temperature of 145 degrees. Eating raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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