A vibrant and flavorful salad featuring jerk-seasoned salmon, tropical fruits, and a tangy vinaigrette.
Combine garlic, green onion, allspice, cinnamon, nutmeg, black pepper, and scotch bonnet pepper in a food processor to create a jerk paste.
Adjust the spice level by reducing the amount of scotch bonnet pepper if you prefer a milder flavor.
Rub the jerk paste onto the salmon fillets and let them marinate in the refrigerator for at least 1 hour.
Marinating the salmon overnight will enhance the flavors even more.
Preheat the grill to medium heat and cook the salmon for 8 minutes, flipping halfway through.
Ensure the grill is well-oiled to prevent the salmon from sticking.
Blend mango, lime juice, honey mustard, and olive oil in a food processor to make the vinaigrette.
Taste the vinaigrette and adjust the seasoning with salt or lime juice as needed.
Toss romaine lettuce, carrot, red bell pepper, and papaya in a salad bowl.
Chill the salad ingredients beforehand for a crisp and refreshing texture.
Divide the salad into bowls, top with grilled salmon, drizzle with vinaigrette, and sprinkle with toasted cashews.
Serve immediately to enjoy the salad at its freshest.
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