introduction
This bowl brings bright fruit and bold spice together. It uses simple steps and fresh ingredients for a tasty weeknight meal. For an easy starter idea that pairs well with bowls, you might like this baked brie with fig jam.
why make this recipe
This recipe is fast, full of flavor, and healthy. The salmon gives good protein and healthy fats. The mango salsa adds fresh sweetness and bright acidity. You can make it in one skillet and serve in bowls for a simple meal.
how to make Caribbean Jerk Salmon Bowl with Mango Salsa
Ingredients :
- 1 lb. wild caught salmon filet with skin (in one or several pieces)
- 1 teaspoon oil
- 1 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 1/2 teaspoon chili powder
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- pinch of sea salt
- 2 cups cooked white rice
- 1 (12 ounce) can black beans, rinsed and drained
- 2 mangoes, peeled and diced
- 1/2 large red onion, diced
- 1 bunch fresh cilantro, chopped
- 1 squeeze lime juice
- 1 avocado (optional)
Directions :
- Stir the spices together.
- Rub the spice mix over the salmon filets, on the meat and the skin if you want.
- Sprinkle the salmon with a pinch of sea salt.
- Heat the oil in a skillet over medium-high heat.
- Add the salmon to the skillet, starting skin side down, and cook for 3-5 minutes.
- Add more oil as needed to keep the salmon from sticking.
- Flip the salmon and cook 3-5 more minutes on the meat side until it gets a brown crust.
- When the salmon is mostly cooked, pull off the skin and leave just the pieces of meat in the skillet.
- Break the salmon into small pieces and cook on the heat until it is completely cooked through.
- Remove the skillet from the heat.
- Combine the mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until mixed; season with sea salt.
- Stir together the rice and black beans and season with several pinches of salt, adding a tablespoon of water if needed to loosen the rice.
- Divide the rice and beans between bowls, then layer the salmon and the mango salsa on top.
how to serve Caribbean Jerk Salmon Bowl with Mango Salsa
Serve warm in bowls. Add extra lime wedges on the side. Top with extra cilantro or sliced avocado. Offer hot sauce for people who want more heat.
how to store Caribbean Jerk Salmon Bowl with Mango Salsa
Store leftovers in airtight containers in the fridge for up to 3 days. Keep the mango salsa separate if you want it very fresh. Reheat salmon and rice gently in a skillet or microwave until warm.
tips to make Caribbean Jerk Salmon Bowl with Mango Salsa
- Use a hot skillet to get a good brown crust on the salmon.
- Pat the salmon dry before adding the spice rub so it sticks well.
- Adjust cayenne to lower or raise the heat.
- Toast the rice briefly in a pan for extra flavor before adding beans.
variation (if any)
Swap white rice for brown rice, quinoa, or cauliflower rice to change the base. Use shrimp or tofu instead of salmon for a different protein. Add diced bell pepper to the salsa for crunch.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw it fully, pat dry, and follow the recipe the same way.
Q: How do I make it less spicy?
A: Reduce or skip the cayenne and chili powder. Use milder spices like smoked paprika instead.
Q: Can I make the salsa ahead?
A: You can chop the mango and onion ahead, but add the lime juice and cilantro just before serving for best flavor.
Q: Is this dish meal-prep friendly?
A: Yes. Store rice and beans, salmon, and salsa in separate containers for up to 3 days.
Conclusion
This Caribbean Jerk Salmon Bowl with Mango Salsa is bright, easy, and full of flavor. For another great bowl-style idea and full step-by-step images, see the original Caribbean Jerk Salmon Bowl with Mango Salsa Recipe – Pinch of Yum.