Caribbean Jerk Salmon Bowl

A tropical, zesty, and spicy salmon bowl inspired by Caribbean cuisine. Marinated salmon is grilled or pan-seared with jerk seasoning, then served over coconut rice with fresh mango salsa and crisp veggies.

4 salmon fillets (about 150–200g each)

2–3 tbsp jerk seasoning (store-bought or homemade)

2 tbsp olive oil

1 tbsp lime juice

1 clove garlic, minced

½ tsp salt

1 cup jasmine rice

1 cup coconut milk

1 cup water

½ tsp salt

1 tsp sugar (optional, for subtle sweetness)

1 ripe mango, diced

½ red onion, finely chopped

½ red bell pepper, diced

1 small tomato, diced

1 tbsp lime juice

2 tbsp cilantro (coriander), chopped

Pinch of salt

1 cup shredded purple cabbage

1 small avocado, sliced

½ cucumber, thinly sliced

Fresh lime wedges

1. Marinate the Salmon

In a bowl, mix jerk seasoning, olive oil, lime juice, garlic, and salt.

Rub this marinade all over the salmon fillets.

Let marinate for at least 20–30 minutes (or up to 2 hours in the fridge for deeper flavor).

2. Cook the Coconut Rice

Rinse rice under cold water until the water runs clear.

In a saucepan, combine rice, coconut milk, water, salt, and sugar.

Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

Turn off heat and let rest covered for another 5 minutes. Fluff with a fork.

3. Make the Mango Salsa

In a bowl, combine mango, red onion, bell pepper, tomato, lime juice, cilantro, and salt.

Mix gently and set aside. This adds freshness and sweetness to balance the spice.

4. Cook the Salmon

Option 1 – Pan-Seared: Heat a skillet over medium-high. Cook salmon 4–5 minutes per side until golden and cooked through.

Option 2 – Grilled: Preheat grill and cook salmon for 3–4 minutes per side for smoky flavor.

5. Assemble the Bowls

Add a scoop of coconut rice as the base.

Top with jerk salmon.

Add sides of purple cabbage, avocado, cucumber, and mango salsa.

Garnish with fresh cilantro and lime wedges.

Swap salmon with shrimp or chicken for variety.

Add grilled pineapple for an extra tropical twist.

Drizzle a little creamy lime yogurt sauce on top for cooling balance.