Ingredients
Scale
For the salmon:
- 1 (6oz) salmon fillets, thawed (such as Fishpeople keta salmon fillets)
- 2–3 tsp Jamaican jerk seasoning
- Juice of 1 Lime
- 2 Tbsp tamari (can use soy sauce or coconut aminos)
- 2 Tbsp orange juice
- 1 Tbsp honey (or more, to taste)
- salt and pepper, to taste
- 2 tsp cornstarch
For pineapple salsa:
- 1 1/2 cups pineapple, diced
- 2–3 Tbsp finely minced red onion
- 2–3 Tbsp fresh cilantro, minced
- 1–2 Tbsp finely minced jalapeno
- Juice of 1 lime
For bowls:
- Rice or roasted sweet potatoes – try coconut rice, veggie rice, etc.
- Stir-fry veggies
- avocado
Instructions
For the salmon:
- Preheat the oven to 375 degrees. Whisk together the glaze ingredients in a saucepan on the stove–jamaican jerk seasoning, lime juice, tamari, orange juice, honey, salt, pepper, and cornstarch. Taste and add additional honey, salt, or jerk seasoning if desired.
- Stir glaze over medium heat until it thickens. (If your mixture thickens more than you like, just add a drizzle of water to thin it back out).
- Place salmon fillets on a baking sheet lined with foil and drizzle with half of the glaze mixture. Bake 10-12 minutes, or until cooked through. Drizzle remaining glaze over the top.
For the salsa:
- While the salmon is cooking, stir together salsa ingredients. (This can also be done up to a day ahead of time).
To serve:
- Make bowls by combining your favorite veggies, rice (or roasted sweet potatoes), avocado, and plenty of pineapple salsa.