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


Jamaican Jerk Salmon with Mango Pineapple Salsa

Recipe thanks to Epicurious

Yield: Makes 4 servings


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


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.