Bring the vibrant flavors of the Caribbean to your dinner table with this Spicy Jerk Salmon Bowl recipe. This dish combines the smoky and spicy notes of jerk seasoning with the rich, buttery texture of salmon, creating a meal that is both flavorful and nutritious. Paired with a bed of coconut-infused quinoa or rice and topped with fresh, colorful vegetables, these bowls are a perfect fusion of taste and health. Ideal for a quick weeknight dinner or a weekend feast, this recipe will transport you to the sunny beaches of Jamaica with every bite.
The beauty of this Spicy Jerk Salmon Bowl lies in its balance of flavors and textures. The spicy jerk salmon contrasts beautifully with the creamy avocado, sweet mango, and crunchy bell peppers, all harmonized by the fragrant coconut rice. Not only is this dish a feast for the taste buds, but it’s also packed with nutrients, making it a wholesome meal for any time of the day. Whether you’re a fan of Caribbean cuisine or just looking to try something new, this recipe is sure to become a favorite in your culinary repertoire. So, let’s dive into the recipe and create a bowl of sunshine and flavor that will delight your senses.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Jerk Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and black pepper, to taste
For the Coconut Rice:
- 1 cup jasmine rice or quinoa
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
For the Bowl Toppings:
- 1 ripe mango, diced
- 1 avocado, sliced
- 1 red bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions:
- Prepare the Jerk Salmon:
- In a bowl, combine jerk seasoning, olive oil, lime juice, salt, and black pepper.
- Pat the salmon fillets dry with paper towels and rub the jerk seasoning mixture all over the salmon.
- Let the salmon marinate for at least 15 minutes while you prepare the other components.
- Cook the Coconut Rice:
- In a medium saucepan, combine jasmine rice (or quinoa), coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- Grill or Bake the Salmon:
- Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
- If grilling, oil the grates to prevent sticking. Grill the salmon fillets for 4-5 minutes per side, or until cooked through and charred.
- If baking, place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Assemble the Bowls:
- Divide the coconut rice (or quinoa) evenly among four bowls.
- Top each bowl with a jerk salmon fillet, diced mango, sliced avocado, red bell pepper, red onion, and cherry tomatoes.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Tips for Success:
- For a milder flavor, reduce the amount of jerk seasoning used on the salmon.
- Customize your bowls with your favorite vegetables and toppings.
- Serve with a side of hot sauce for an extra kick.
Nutrition Information:
(Per Serving)
- Calories: 450
- Protein: 34g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 8g
Conclusion:
These Spicy Jerk Salmon Bowls are a delightful fusion of Caribbean flavors and wholesome ingredients. The spicy jerk salmon pairs beautifully with the creamy avocado, sweet mango, and crunchy vegetables, all brought together by the fragrant coconut rice. This dish is perfect for a quick weeknight dinner or a vibrant weekend meal, offering a taste of the tropics that is both satisfying and nutritious. So gather your ingredients, fire up the grill, and enjoy a culinary journey to the Caribbean with these delicious jerk salmon bowls. Enjoy!
