Plated
Jerk Salmon with Pineapple Salsa and Avocado
<p>Can we all agree that winter should be over by now? Well, even when it's not, a brief trip to the Caribbean sounds pretty ideal. Chef Giuseppe channels those sun-drenched island beaches in this Jamaican-style salmon dish. The fillets are coated in a jerk-spiced walnut crust and seared until crisp, then topped with a juicy pineapple salsa that's spiked with hot sauce (heat and sweet is one of our favorite flavor combos). We're also taking advantage of end-of-winter citrus by adding Cara Cara oranges to the salad. If this bold, bright plate doesn't warm you up, we're not sure what will.&nbsp; &nbsp; &nbsp;&nbsp;</p>
See this content immediately after install