Description
A bold and vibrant Caribbean Jerk Salmon Bowl featuring marinated salmon, coconut rice, black beans, and mango salsa. It’s a flavorful, island-inspired dish that’s both satisfying and nutritious.
Ingredients
- 4 salmon fillets
- 2 tbsp jerk seasoning (homemade or store-bought)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1 cup cooked or canned black beans, drained and rinsed
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Marinate the salmon with jerk seasoning, olive oil, garlic, lime juice, salt, and pepper. Let it sit for at least 30 minutes.
- Cook the rice in coconut milk until fluffy and aromatic.
- Prepare the mango salsa by combining diced mango, red bell pepper, red onion, cilantro, and lime juice. Mix well and set aside.
- Pan-sear or grill the salmon for 4–5 minutes per side, until charred outside and tender inside.
- Assemble the bowl with a base of coconut rice, black beans, jerk salmon, and mango salsa.
- Garnish with fresh herbs or lime wedges if desired, and serve immediately.
Notes
- Swap salmon for shrimp or grilled chicken for variation.
- Use cauliflower rice or shredded lettuce for a low-carb option.
- Store components separately for up to 3 days for easy meal prep.
- Mango can be substituted with pineapple, papaya, or peaches.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
