Jamaican Jerk Salmon and Mango Pineapple Salsa

Jamaican Jerk Salmon and Mango Pineapple Salsa - Makes 4 servings
by: Marge Perry SELF APRIL 2011

INGREDIENTS:

• 2 mangoes, peeled and diced
• 1/2 pineapple, cored and diced
• 1 cup rinsed and drained canned black beans
• 3/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 3/4 teaspoon salt, divided
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 4 salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

DIRECTIONS:

1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. 
2. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. 
3. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. 
4. Serve with salsa.