Jerk Salmon Skewers with Mango Coleslaw

For the jerk dry rub seasoning blend

• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp cayenne
• 1 tsp red pepper flakes optional
• 2 tsp smoked paprika
• 1 tsp allspice
• 1 tsp white pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp thyme
• 1 tbsp coconut sugar
• 1 tsp kosher salt

For the salmon

• 1 lb salmon skin removed
• 2 tbsp jerk spice blend
• 1 tbsp extra virgin olive oil

For the mango coleslaw

• 1 bag coleslaw mix
• 2 ataulfo mangos
• 2 tbsp lime juice
• 1/2 tbsp honey optional
• 1 tbsp extra virgin olive oil
• 1 1/2 tsp rice vinegar
• 1/2 tsp kosher salt
• 1/3 cup cilantro roughly chopped, optional
• 1/3 cup peanuts roughly chopped, optional

For the jerk spice

1. Combine all spices in a jar and stir. Store in an airtight container in the pantry for up to six months.

For the jerk salmon

1. Cube your salmon into small squares and place in a bowl. Add the jerk seasoning and toss to combine well. Don't be shy with the dry rub, the salmon needs a good amount of it.
2. Once all of the salmon is covered, skewer them and set them aside.
3. Heat a cast iron skillet over medium heat and add some olive oil. Once the skillet is hot, add your salmon and cook about two to three minutes per side, or until cooked to your preference. Remove the salmon skewers and set them aside to cool a bit.
4. Pour the bag of coleslaw into a large salad bowl.
5. Slice and peel your mango into strips and add this to the coleslaw.
6. Add in the dressing ingredients and toss well to combine with salad tongs. Top with cilantro and peanuts (if you like). Divide onto plates and top with the jerk salmon skewers.