Today was my first day working in my classroom to get it ready for the new year. It is a mess and I have a LONG ways to go, but I’m excited for the new adventure. I ended up staying at the school longer than I intended and by the time I left I was not too thrilled about going to get groceries. The frozen pizza was calling my name at home. After having a long debate in my head about what to do I told myself I wasn’t going to stop making dinners at night just because I’m working now. I did it when I taught my first year and I’m going to do it this year.

This salmon smelled delicious while it was cooking on the stove. It seemed as if I would get a new spice smell every time I walked past it. The salsa was such a great addition to it. I wasn’t a huge fan of the black beans in this particular salsa, but the pineapples were perfect. Happy Eating!

Jamaican Jerk Salmon with Mango Pineapple Salsa

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Jamaican Jerk Salmon with Mango Pineapple Salsa

Recipe thanks to Epicurious

Yield: Makes 4 servings

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

Direction:

Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl.

Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet.

Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

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