Caribbean Salmon Bowl
Why this recipe works
- Warm spice with freshness: Jerk seasoning gives the salmon savoury heat, while mango, spring onion and lime keep the bowl bright.
- Good contrast in every bowl: Flaky salmon, creamy coconut rice, soft black beans and crisp spring onion create a balanced mix of textures.
- Efficient cooking: The salmon bakes while the rice steams, keeping the total cooking time practical for a weekday meal.
Get the most out of this recipe
Adjust the heat
- For a milder bowl: Use a gentler jerk seasoning and finish generously with lime to keep the flavour lively without extra heat.
- For more heat: Choose a hotter jerk blend or add a little hot sauce at the table rather than increasing the saltiness of the seasoning.
- Balance the spice: Keep the mango ripe but firm; its sweetness softens the chilli heat without making the bowl heavy.
Texture tips
- Keep the salmon moist: Take the salmon out as soon as it flakes at the thickest point; it will continue to settle slightly as it rests.
- Let the rice steam: Leaving the covered rice off the heat before fluffing helps the grains finish evenly and prevents a wet texture.
- Watch thinner fillets: Thin salmon pieces may cook faster than the suggested time, so check early if the fillet is shallow.
Ingredient notes
- Jerk seasoning varies: Some blends are saltier or hotter than others, so season the salmon with the blend first, then adjust salt only if needed.
- Choose firm-ripe mango: A mango that gives slightly but still holds its shape is best for neat cubes and a clean, fresh bite.
- Use lime to finish: Add the lime after assembling so the acidity stays sharp and lifts the coconut rice and beans.
Make-ahead tips
- Keep fresh toppings separate: Store the rice, beans and salmon apart from the mango, spring onion and lime so the toppings stay crisp and bright.
- Reheat gently: Warm the rice and beans with a splash of water until piping hot, and heat the salmon gently to avoid drying it out.
- Good for short meal prep: The cooked components keep well for a couple of days in the fridge, with the fresh toppings added just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Rinse the rice in a sieve until the water runs mostly clear.
- Put the rice in a saucepan with the coconut milk, water and 0.5 tsp of the salt. Bring to the boil, then cover and cook on the lowest heat for 12 minutes.
- Turn off the heat and leave the rice, still covered, to steam for 10 minutes. Fluff with a fork just before serving.
- Meanwhile, place the salmon on a baking tray and rub with the olive oil, jerk seasoning and the remaining 0.5 tsp salt. Bake for 10 to 12 minutes, until just cooked through and flaking at the thickest part.
- Drain and rinse the black beans, then warm them in a small saucepan over low heat for 2 to 3 minutes. Peel the mango and cut the flesh into small cubes; finely slice the spring onion.
- Divide the coconut rice between two bowls and spoon over the warm black beans. Top with the salmon, mango and spring onion, then squeeze over the lime to finish.
Recipe notes
Tips
- For the juiciest salmon, pull it from the oven as soon as it flakes easily but still looks slightly translucent in the centre; it will finish cooking as it rests.
- If you are serving anyone vulnerable to foodborne illness, make sure the salmon is cooked until fully opaque and piping hot throughout.
Substitutions
- Replace basmati rice with jasmine rice for a slightly softer, more fragrant coconut rice.
- Replace mango with pineapple for a sharper, more tangy fruit topping.
- Replace extra virgin olive oil with avocado oil for a more neutral flavour.
Storage
- Refrigerate up to 2 days
- Store rice, beans and salmon in airtight containers in the fridge; keep the mango and spring onion separate if possible. Reheat rice and beans in the microwave with a splash of water until piping hot, and warm the salmon gently so it does not dry out; add lime after reheating.
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Recipe overview
- Servings: 2 bowls
- Total time: 40min (20min active)
- Difficulty: Medium
- Cuisine: Caribbean
-
Allergens:
Fish
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