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Caribbean jerk salmon bowl with spiced salmon, mango salsa, rice, and black beans

Caribbean Jerk Salmon Bowl with Mango Salsa and Rice

Caribbean Jerk Salmon Bowl is a fresh, hearty meal with tender salmon, vibrant mango salsa, and a flavorful rice and bean base. It’s an easy choice for a satisfying weeknight dinner or a colorful gathering meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 520
Ingredients Method Notes

Ingredients
  

Jerk salmon
  • 1 lb wild caught salmon filet with skin
  • 1 teaspoon oil, plus more as needed for cooking
Jerk spice mix
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
Seasoning
  • Pinch of sea salt
Rice and black beans
  • 2 cups cooked white rice
  • 1 (12 oz / 340 g) can black beans, rinsed and drained
Mango salsa
  • 2 mangoes, peeled and diced
  • 1/2 large red onion, diced
  • 1 bunch fresh cilantro, chopped
  • 1 squeeze lime juice
  • 1 avocado, optional

Method
 

Preparation
  1. Mix cumin, curry powder, chili powder, allspice, cayenne pepper, and cinnamon together to create the jerk seasoning blend.
  2. Coat the salmon filet with the jerk seasoning mixture and add a pinch of sea salt.
Cooking
  1. Warm 1 teaspoon oil in a skillet over medium-high heat.
  2. Add the salmon to the skillet with the skin side facing down and cook for 3-5 minutes, adding more oil if needed to prevent sticking.
  3. Turn the salmon over and cook the flesh side for another 3-5 minutes until browned and cooked through.
  4. Remove the salmon skin and break the fish into small pieces, continuing to cook until fully done.
Assembly
  1. Mix diced mangoes, red onion, chopped cilantro, lime juice, optional avocado, and a pinch of sea salt in a bowl to prepare the mango salsa.
  2. Combine the cooked white rice and black beans, seasoning with salt and adding a small amount of water if needed to loosen the mixture.
  3. Split the rice and black bean mixture among bowls and add the jerk salmon pieces and mango salsa on top.

Notes

Prepare the mango salsa close to serving time and keep the salmon, rice and beans, and salsa stored separately for the best texture.