JERK SALMON BOWLS W/MANGO VINAIGRETTE

Let's spice things up! 🌶️ Jerk chicken has long been a family favorite, with both Mikey and 3 giving it their stamp of approval. But when our salmon recipes started feeling a bit tired and the jerk chicken cravings kicked in, it sparked an exciting idea.

The best thing about this recipe? It's a sheet pan dinner! 🍽️🙌 Simply assemble everything on one pan, pop it in the oven, and voilà—a mouthwatering meal with minimal cleanup.

In this recipe, we dive into the world of jerk flavors, and we've got a secret weapon—Walkerswood Spicy Jamaican Jerk Marinade, a jarred gem we stumbled upon at Cost Plus World Market thanks to a thoughtful Christmas gift from David's cousin, Deann. Since that discovery, we've been hooked!

The jerk vibes are so irresistible that Mikey even requested Jerk Chicken and Festival Bread for his high school graduation party. And here's a fun twist: at that party, someone, let's call them "adventurous," upon learning that 3 had crafted the festival bread by hand, made an interesting assumption. "Must be so nice to get in touch with your heritage?" they said.

Our response? We just rolled with it and said, "Yes, it is." After all, food has a magical way of connecting us to the world's diverse flavors, no matter where we come from. 🌍✨ So, why not let our taste buds travel to Jamaica for a culinary adventure?

Now, about that incredible jerk marinade—while Walkerswood's Spicy Jamaican Jerk Marinade is a game-changer, you don't have to have it to create this delicious bowl. Feel free to craft your own jerk rub or pick up a jerk marinade at your local market. The key is to let those jerk-inspired flavors dance their way into your salmon creation! 💃🕺

And here's the kicker: this recipe is healthy but far from boring. It's packed with vibrant flavors, low in carbs and fat, and high in protein, making every bite a tantalizing journey for your taste buds!

Yields 6 servings

INGREDIENTS

• 1.5 lbs Salmon

• 1/2 cup Walkerswood's Spicy Jamaican Jerk Marinade (or your favorite brand of jerk marinade or rub)

• 1 lb Brussel Sprouts, trimmed and halved

• 1 medium butternut squash, peeled, deseeded, and cut into 1/2-inch cubes

• 5-6 tbsp Olive Oil (divided through the recipe)

• 1/2 tsp Salt

• 1/4 tsp Pepper

• 1/4 cup Mango Juice (we used Goya Mango Nectar Juice)

• 2 tbsp Cilantro, chopped and more for topping

• Dried Cranberries for topping

INSTRUCTIONS

1. Add salmon (with skin on) and marinade, to a large freezer bag or bowl with lid (or cover with cling form) ensuring the salmon is covered in the marinade

2. Set aside in the refrigerator for a minimum of 1 hour and no more than 4 hours

3. Move rack to the middle and pre-heat oven to 425 degrees

4. Line a backing sheet with foil

5. In a medium size bowl, toss brussels and butternut squash with 2-3 tbsp of olive oil, salt and pepper

6. Spread veggies on foil lined baking sheet in a single layer and bake for 20 mins, stirring and rotating halfway through

7. Meanwhile, remove salmon from refrigerator and set aside

8. Whisk remaining olive oil with mango juice in a small bowl

9. When veggies have roasted for 20mins, remove the sheet from the oven

10. Push veggies to the sides to make room to add salmon filet to the center of the sheet and return to the oven for another 20 mins or until the salmon reached 145 degrees or more (we like more!)

11. Remove sheet pan from oven and serve salmon and veggies over your choice of:

    1. Basmati / Jasmin Rice

    2. Quinoa

    3. Brown Rice

12. Top with mango vinaigrette, cilantro and dried cranberries

Yum!