Caribbean Jerk Salmon Bowl
Jamaica's legendary jerk spice paste applied to salmon fillets, broiled until charred and caramelised, then served over coconut rice and peas with mango avocado salsa, pickled red onion and a cool rum-lime drizzle.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Blend all jerk marinade ingredients. Coat salmon and marinate 30 minutes.
About 5 min
Coconut rice: cook rice in coconut milk + water with garlic, thyme and spring onion. Stir in kidney beans.
About 14 min
Broil or grill salmon at high heat for 5–6 minutes until charred and cooked through.
About 14 min
Mango salsa: mix mango, avocado, red onion, lime juice and coriander.
About 14 min
Bowl: coconut rice → jerk salmon → mango salsa. Finish with extra lime.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 8 g
- Sugar
- 12 g
- Sodium
- 620 mg
Contains: gluten, dairy, soy, fish
You might also cook
Recipe by Boon Tools.