1 teaspooncayenne peppercan increase to 1 ½ teaspoons
1teaspoonground allspice
¼teaspoonsmoked paprika
1teaspoondried thyme
1teaspoononion powder
½teaspoongarlic powder
1teaspoonsea salt
1teaspoonground black pepper
1tablespoondried parsley flakes
2teaspoonsbrown sugar, or coconut sugar
Black Bean Salad and Salmon
1cupblack beans,rinsed and drained
1cupcorn kernels,fresh or frozen
6oz. cherry or grape tomatoes,halved
½largeavocadopeeled, seeded and cubed
1medgreen onion,thinly sliced
¼bunchcilantro(about ½ cup of leaves)
8oz.wild salmon
2teaspoonsjerk seasoning mix
1 ½teaspoonsavocado oil,divided
½tablespoonbutter
Honey Lime Vinaigrette
2tablespoonslime juice,freshly squeezed
2tablespoonsolive oil,extra virgin
1teaspoonhoney
1pinch sea salt
Instructions
Measure and combine all ingredients for jerk seasoning mix in a small bowl. Transfer the extra to a small jar to store in your spice cupboard.
Prepare the salad and the vinaigrette and set them both aside.
Using a sharp knife, score the skin of the salmon at ½ to ¾ inch intervals.
Brush the salmon fillets lightly with a ½ teaspoon high-heat oil like avocado or grapeseed oil, then rub it with the jerk seasoning mix (about 1 teaspoon per serving.)
Heat a skillet over medium-high heat, then add the remaining teaspoon of avocado oil. Once the oil is hot, add the salmon fillets, skin side down. Sear for 2 to 3 minutes, then use a fish turner or spatula to flip the fillets over. Sear on the other side for 2 minutes.
Add a pat of butter to the pan, and spoon it over the salmon for a minute or so. Turn the heat off and check the internal temperature of the fillets with an instant-read thermometer. If it has reached 135°F. you can remove it from the stove and let it rest for a few minutes. Once it has reached 145°F. it will be ready to eat.
Toss the black bean and corn salad with the honey-lime vinaigrette, then plate the salmon with the salad, a few sprigs of cilantro and extra lime wedges for squeezing over the salmon.
Notes
Lightly scoring salmon skin helps to prevent it from curling up while it's cooking, so that the whole fillet rests evenly on the heat and cooks at the same rate.
In general, one serving of salmon is 3 to 4 ounces (about 85 to 115 grams.)Don't remove the salmon skin before cooking. The skin holds the fish together and it holds in the fat, keeping the salmon moist and juicy.