Jamaican Jerk Salmon and Mango Pineapple Salsa
['2 mangoes, peeled and diced', '1/2 pineapple, cored and diced', '1 cup rinsed and drained canned black beans', '3/4 cup finely chopped red onion', '1/4 cup fresh cilantro, chopped', '3/4 teaspoon salt, divided', '1 teaspoon ground allspice', '1 teaspoon ground cumin', '1/4 teaspoon dried thyme', '1/4 teaspoon cayenne pepper', '1/8 teaspoon cinnamon', '4 salmon fillets (5 ounces each), skin on', '1 teaspoon olive oil']
Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
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