Jerked Salmon with jasmine rice asparagus and mango salsa

Here’s a recipe for Jerked Salmon with Jasmine Rice, Asparagus, and Mango Salsa:

Ingredients:

For the Jerk Marinade:

• 4 salmon fillets
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

For the Jasmine Rice:

• 1 cup jasmine rice
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh cilantro (optional)

For the Asparagus:

• 1 bunch of fresh asparagus
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Mango Salsa:

• 2 ripe mangoes, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Marinate the Salmon:
   • In a bowl, combine the jerk seasoning, olive oil, minced garlic, fresh lime juice, salt, and pepper.
   • Place the salmon fillets in a shallow dish and pour the jerk marinade over them. Make sure the salmon is well-coated.
   • Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Jasmine Rice:
   • Rinse the jasmine rice in a fine-mesh strainer until the water runs clear.
   • In a medium saucepan, combine the rinsed rice, water, and salt. Bring it to a boil.
   • Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
   • Fluff the cooked rice with a fork and stir in chopped cilantro if desired.
3. Roast the Asparagus:
   • Preheat your oven to 400°F (200°C).
   • Trim the tough ends of the asparagus spears.
   • Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
   • Roast in the preheated oven for about 10-12 minutes, or until the asparagus is tender but still crisp.
4. Make the Mango Salsa:
   • In a bowl, combine the diced mangoes, chopped red onion, diced red bell pepper, minced jalapeño pepper, fresh cilantro, lime juice, and a pinch of salt and pepper.
   • Mix well and adjust the seasoning to your taste.
5. Cook the Salmon:
   • Preheat a grill or a non-stick skillet over medium-high heat.
   • Remove the salmon fillets from the marinade and grill them for about 4-5 minutes per side or until they are cooked to your preferred level of doneness.
6. Serve:
   • Divide the cooked jasmine rice among four plates.
   • Top each plate with a grilled salmon fillet.
   • Arrange roasted asparagus spears on the side.
   • Spoon the mango salsa over the salmon fillets.

Enjoy your Jerked Salmon with Jasmine Rice, Asparagus, and Mango Salsa! It’s a delightful and flavorful meal.