Serves 4
20 min
Caribbean Jerk Salmon Bowl with Mango Salsa
Recipe GLPR60e95f7a4a18e6
A vibrant and flavorful salmon bowl featuring jerk-spiced wild-caught salmon served over a bed of rice and black beans, topped with a fresh mango salsa bursting with lime, cilantro, and red onion. This quick and satisfying dish brings Caribbean heat and tropical freshness to your plate in just 20 minutes.
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Ingredients
½ teaspoon allspice
¼ teaspoon cayenne pepper
½ teaspoon chili powder
¼ teaspoon cinnamon
1½ teaspoon cumin
½ teaspoon curry powder
pinch of sea salt
1 lb. wild-caught salmon filet with skin
1 teaspoon oil
2 cups cooked white rice
1 12-ounce can black beans, rinsed and drained
2 mangoes, peeled and diced
½ large red onion, diced
1 bunch fresh cilantro, chopped
1 tablespoon lime juice
1 avocado, optional
Directions
In a small bowl, combine the allspice, cayenne pepper, chili powder, cinnamon, cumin, and curry powder to create the jerk spice blend.
Pat the salmon filet dry with paper towels. Evenly coat both the skin side and the flesh side of the salmon with the jerk spice mixture, pressing gently so the spices adhere well. Season with a pinch of sea salt.
Heat the oil in a large skillet over medium-high heat until shimmering.
Carefully place the salmon skin side down in the hot skillet. Cook for 3–5 minutes without moving, allowing the skin to crisp and the spices to form a flavorful crust.
Gently flip the salmon to the flesh side. If needed, add a touch more oil to prevent sticking. Cook for another 3–5 minutes until the meat is mostly cooked through and the exterior has developed a brown crust.
Once the salmon is cooked through (it should flake easily when tested and reach an internal temperature of 145°F), remove the skin by lifting it away with a fork or knife. Break the cooked salmon meat into bite-sized pieces directly in the skillet. Continue cooking the pieces for another 30 seconds to a minute until completely opaque, then remove from heat immediately to avoid drying out the fish.
In a separate bowl, gently combine the diced mangoes, diced red onion, chopped cilantro, and lime juice. If using avocado, dice and fold it in gently at the end. Season the mango salsa with a pinch of sea salt to taste.
In another bowl, stir together the cooked rice and drained black beans. Season with several pinches of sea salt. Add a tablespoon of water if the mixture seems dry.
To assemble the bowls, divide the rice and bean mixture evenly among four bowls. Top each with a portion of the jerk salmon pieces, then generously ladle the fresh mango salsa over the top. Serve immediately while the salmon is still warm.
