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Jamaican Jerk Salmon and Mango Pineapple Salsa
- 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
Directions:View on Epicurious
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