Caribbean Jerk Salmon Bowl with Coconut Rice and Mango Salsa

Mix jerk seasoning, olive oil, lime juice, garlic, and salt in a bowl.

Rub the marinade all over salmon fillets and let them sit for 20–30 minutes (or up to 2 hours in the fridge).

Cook the Coconut Rice:

Rinse rice until the water runs clear.

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

Bring to a boil, then cover and simmer on low for 15 minutes.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork.

Prepare the Mango Salsa:

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

Mix gently and set aside.

Cook the Salmon:

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

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

Assemble the Bowls:

Divide coconut rice into bowls.

Top with salmon, mango salsa, shredded cabbage, avocado slices, and cucumber.

Serve with lime wedges for an extra burst of freshness.

Serving and Storage Tips