Jamaican Jerk Salmon Lettuce Cups - Love of Food

Ingredients

• 1 cup jamming Jamaican jerk marinade
• 1 1/2 cup island style roasted vegetables
• 1/4 cup mango and black bean salsa
• 1/4 cup canola oil
• 3/4 pound salmon fillets
• 1/2 teaspoon Caribbean jerk seasoning
• 1 cup orange juice
• 8 leaves Boston (bibb) lettuce
• 3 tablespoons lime juice
• 1/3 cup orange juice
• 2 teaspoons spiced rum
• 1 tablespoon chipotle peppers in adobo sauce, canned
• 1 tablespoon garlic, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Caribbean jerk seasoning
• 1/2 teaspoon allspice
• 1 tablespoon grated orange rind
• 1 tablespoon green onions, sliced very thin
• 3 tablespoons canola oil
• 3 tablespoons light brown sugar
• 1 teaspoon canola oil
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground coriander
• 1/2 teaspoon dark chili powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1/4 cup red peppers. sliced 1/2 inch strips
• 1/4 cup green peppers, sliced 1/2 inch strips
• 1/4 cup red onion, slice 1/2 inch strips
• 1/4 cup zucchini, sliced 1/2 inch on bias
• 1/4 cup sweet potatoes, sliced 1/2 inch on bias
• 1/4 cup ripe plantains, halved lengthwise, sliced
• 1/4 cup mango, diced 1/4 inch
• 1/2 teaspoon green onions, sliced very thin
• 2 1/2 teaspoons black beans, canned, rinsed and drained
• 1 tablespoon red pepper, finely chopped
• 1/2 teaspoon cilantro leaves, chopped
• 1/2 teaspoon lime juice
• 1/8 teaspoon salt