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Jamaican Jerk Salmon with Cara Cara Orange Salad

If you’re anything like me, when I say there’s nothing like a good, filling salad, you know exactly what I mean! These days, I’m all about healthy meals that are as good for my body as they are delicious. Personally, I love to eat Jamaican and Caribbean food, but it doesn’t always fit into my healthy eating regimen.  This Jamaican Jerk Salmon with Cara Cara Orange Salad is absolutely amazing (trust me, I ate it 3 days in a row), and a perfect way to enjoy some stellar island flavors without the extra calories!

Jamaican Jerk Salmon with Cara Cara Orange Salad

I came across a large piece of fresh salmon at the grocery store and knew it would allow me to create the perfect meal plan for the week. The fragrant spice of the Jamaican Jerk seasoning plus the juicy sweet taste of Cara Cara oranges create a flavor that is unmatched. Cara Cara Oranges have a bright orange peel and pink-raspberry colored flesh with undertones of sweet-cherry, and a low acid profile, making them a PERFECT contrast to the intense heat of the jerk seasoning. Adding in the simple flavors of cucumbers, sweet onion, and avocado (I mean no salad is complete without avocado, right?) gives this Jamaican Jerk Salmon with Cara Cara Orange Salad the light, freshness that we can all appreciate.

So, if you are looking for a quick escape to the Caribbean, but a plane ticket isn’t exactly in the budget, just run down to your local grocery store, grab a few simple ingredients and prepare your taste buds for a tropical explosion!

 

Print Recipe
Jamaican Jerk Salmon with Cara Cara Orange Salad
Instructions
  1. Preheat oven to 350 degrees. Place an oven safe grill pan on the stove over high heat.
  2. Season fish with jerk seasoning and spray it with a light layer of cooking spray. Place the fish seasoned side down on the hot grill pan. Season the skin side with the jerk seasoning and spray it with a light layer of cooking spray. Cook the fish until you get nice grill marks, about 2 minutes and then flip them over. Place the fish in the preheated oven and bake for 3-4 minutes or until cooked through.
  3. In a mixing bowl, combine the oranges, sliced onion, diced mini cucumbers, diced avocado, and chopped romaine lettuce. Divide the salad between 2 dinner plates and add the dressing. Place a salmon fillet on each plate and serve. Makes 2 servings.


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