Caribbean Jerk Salmon Bowl with Mango Salsa
1 lb. fresh salmon (can be in more than 1 piece)
1 t. oil
1 1/2 t. cumin
1/2 t. curry
1/2 t. chili powder
1/2 t. allspice
1/4 t. cayenne pepper
1/4 t. cinnamon
pinch of salt
2 cups cooked white rice
1 - 12 oz. can of black beans (drained and rinsed)
2 mangoes - peeled and diced (I only used one)
1/2 red onion - diced
1 bunch fresh cilantro - chopped (I didn't use the entire bunch)
1 squeeze lime juice
1 avocado - chopped (optional)
Heat the oil in a skillet over medium heat. Add the salmon to the pan and cook on both sides for a few minutes each. Then using a spoon or spatula break the salmon into pieces in the pan and continue cooking until completely cooked through (no longer translucent). Set the cooked salmon aside while you make the salsa.
Combine mangoes, red onion, cilantro, lime juice and avocados in a bowl.
Tonight we're having some friends over for dinner and playing games, but this morning we were busy garage sale-ing and getting rid of all the excess paint in our house. The city of Olathe offers free hazardous waste disposal on the 2nd Saturday of every month so we finally cleared out the basement store room that the previous owners had somehow filled up with OVER 40 CANS OF PAINT! Yikes. All we had to do to get rid of it was pull up at the disposal facility and someone else unloaded it for us. Nice! They also took our used motor oil and some anti-freeze. Well, have a great weekend, and a Happy Mother's Day!