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Jerk salmon bowl with mango salsa, rice, and black beans in a ceramic bowl

Jerk Salmon Bowl with Mango Salsa and Rice and Beans

This jerk salmon bowl combines warmly spiced, browned salmon with hearty rice and black beans and a fresh mango salsa. It is a quick, colorful meal with rich, spicy, sweet, and bright flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 496
Ingredients Method Notes

Ingredients
  

Jerk Salmon
  • 1 lb. wild-caught salmon fillet 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
Rice and 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
 

Cooking
  1. Combine the cumin, curry, chili powder, allspice, cayenne pepper, and cinnamon. Coat the salmon with the spice mixture on the flesh and, if desired, the skin, then sprinkle with sea salt.
  2. Heat the oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 3-5 minutes, adding more oil as necessary to prevent sticking. Turn the salmon and cook on the flesh side for another 3-5 minutes, until the spices form a browned crust.
  3. When the salmon is mostly cooked, remove the skin and leave the salmon flesh in the skillet. Break it into smallish pieces and continue cooking until the fish is completely cooked through and no longer translucent. Remove from the heat as soon as it is done.
Mango Salsa
  1. Combine the mangoes, red onion, cilantro, lime juice, and avocado in a small bowl. Stir together and season with sea salt.
Rice and Beans
  1. Mix the cooked white rice and black beans together and season with several pinches of salt. Add 1 tablespoon water if necessary.
Assembly
  1. Divide the rice and beans among bowls, then layer the salmon and mango salsa over the top.

Notes

Removing the salmon skin after the initial cooking makes it easier to ensure the fish cooks completely through and also creates a pleasant texture for the bowl.