Print

Caribbean Jerk Salmon with Curried Pineapple Goat Cheese Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant Caribbean-inspired meal featuring jerk-seasoned salmon paired with a fresh curried pineapple goat cheese salad. The combination of bold spices, tropical sweetness, and creamy goat cheese creates a flavorful and satisfying dish perfect for weeknights or entertaining.

Ingredients

  • 4 salmon fillets (about 6 oz each)
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens
  • 2 cups fresh pineapple, diced
  • 4 oz goat cheese, crumbled
  • 1 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1 teaspoon curry powder
  • 2 tablespoons olive oil (for dressing)
  • 2 tablespoons fresh lime juice (for dressing)
  • 1 tablespoon honey
  • 1/4 teaspoon salt (for dressing)
  • 1/4 teaspoon black pepper (for dressing)

Instructions

  1. Pat the salmon fillets dry and place them in a shallow dish.
  2. Rub the salmon with jerk seasoning, olive oil, lime juice, salt, and black pepper.
  3. Allow the salmon to marinate for 10 to 15 minutes while preparing the salad.
  4. In a large bowl, combine the mixed greens, diced pineapple, red bell pepper, red onion, and crumbled goat cheese.
  5. In a small bowl, whisk together the curry powder, olive oil, lime juice, honey, salt, and black pepper until smooth.
  6. Drizzle the dressing over the salad and gently toss to coat.
  7. Heat a skillet or grill over medium-high heat and cook the salmon for 4 to 5 minutes per side, or until it flakes easily with a fork and develops a flavorful crust.
  8. Arrange the salad on serving plates and place the cooked salmon on top or alongside.
  9. Serve immediately with additional lime wedges if desired.

Notes

  • Fresh pineapple provides the best flavor and texture, but canned pineapple can be used if drained well.
  • Mango can be substituted for pineapple for a different tropical variation.
  • Add toasted pecans, walnuts, or sliced almonds for extra crunch.
  • For more heat, include finely chopped jalapeños in the dressing.
  • Spinach or arugula can replace mixed greens.
  • Salmon can be baked at 400°F (200°C) for 12–15 minutes instead of grilling or pan-searing.
  • Store salmon and salad separately in airtight containers in the refrigerator for up to 2 days.
  • Cooked salmon can be frozen for up to 2 months, but the assembled salad should not be frozen.

Nutrition

Find it online: https://cookedbymaya.com/caribbean-jerk-salmon-with-curried-pineapple-goat-cheese-salad/