Salmon - skin on
Char Crust® Jamaican Jerk
Ingredients for side:
Cherry Tomatoes - Cut in half
Jalapeno Mango Salsa
Chili Onion Crunch Sauce
Tortillas - heat in oven
Salmon: Heat a cast iron or other heavy skillet on medium-high heat on stove top with 1 Tablespoon of olive oil. Coat salmon with Char Crust® Jamaican Jerk and brush with olive oil. Cook fish flesh side down and then flip every two minutes for about 10-12 minutes. Remove from heat when fish is at an internal temperature of 140 degrees. Let it rest and should be at 145 degrees after resting.
Grill option: Heat grill on medium high heat. Cook for about 10 to 12 minutes flipping every 2 minutes or so until it is at 140 degrees. Let it rest and should be at 145 degrees after resting.
Jalapeno Mango Salsa and Slaw (all store bought): Heat tortillas in oven until warm. Lay slaw on tortilla. Place salmon on top and dress with tomatoes and salsa. Drizzle sauce on top.
Note: You can replace the ingredients with your favorite fruit based salsa and add other ingredients such as avocado. This can also be turned into a beautiful salad by placing on your greens and topping with the same ingredients.