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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
green onion	1/2	cup	minced	9.585	2.0377	0.3444	0.1668
salt	1 1/2	1/2		-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
scotch bonnet pepper	2		chopped	-	-	-	-
peanut oil	1 1/2	1/2		179.01	0.0	0.0	20.25
salmon fillet	1	lb		643.7348	0.0	89.9415	28.7414
mango	1		peeled chopped	99.0	24.717	1.3530000000000002	0.627
lime juice zest	1		juice	-	-	-	-
coconut milk	3	tablespoons		103.5	2.4930000000000003	1.0305	10.728
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
rice vinegar	1/3	cup	seasoned	-	-	-	-
honey mustard	1	teaspoon		10.35	1.413	0.049	0.5
extra virgin olive oil	1	cup		-	-	-	-
salt				-	-	-	-
pepper			ground	2.8865	0.7354	0.1195	0.0375
romaine lettuce heart	1	bag	chopped	-	-	-	-
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
red bell pepper	1/2		seeded chopped	-	-	-	-
papaya	3/4	cup	peeled chopped	46.7625	11.7668	0.5111	0.2828
cucumber	1		peeled chopped	-	-	-	-
dominican red bean kidney	1/2	cup		-	-	-	-
cashew	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.