Crispy Jamaican Jerk Salmon with Mango-Basil Vinaigrette

Mango-Basil Vinaigrette:

• 1 large ripe mango peeled and chopped
• 2 cloves garlic minced
• 1- inch piece fresh ginger peeled and grated
• ½ cup full-fat canned coconut milk
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 teaspoons pure maple syrup
• 1/2 teaspoon sea salt to taste
• ½ cup fresh basil chopped

For the Salad:

• 5 ounces spring greens chopped
• ½ red bell pepper cut into matchsticks
• 1 ripe but firm avocado peeled and sliced
• ¼ red onion thinly sliced
• ½ cup fresh blueberries

Jamaican Jerk Salmon:

• 1 pound Salmon fillet
• 1 tablespoon avocado oil or olive oil
• 1 tablespoon Jamaican Jerk spice * see note