Caribbean · Dinner
Jamaican Jerk Salmon Bowl
Jerk-marinated salmon seared with bold spices and served over rice with vegetables.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
19gFat
52gCarbs
3gSugar
3gFiber
680mgSodium
62mgChol
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Instructions
1
Prep
Mince garlic and chop scallions. Finely chop scotch bonnet pepper. Combine scallions, garlic, pepper, allspice, thyme, soy sauce, lime juice, oil, salt, and pepper into a paste. Divide salmon into two portions and coat each thoroughly with the marinade. Marinate 15–30 minutes.
2
Sear
Heat a large skillet over medium heat for 1 minute until hot. Place both salmon portions skin-side down, cook 4–5 minutes until skin is golden and crisp. Flip carefully and cook 3–4 minutes until flesh is opaque and just cooked through.
3
Rest and plate
Remove salmon to a plate and rest 2 minutes. Divide cooked rice between two bowls as a base, top each with a salmon portion, scatter vegetables around each, and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) salmon
- 2 scallions
- 4 garlic cloves
- 1 scotch bonnet pepper
- 2 tsp allspice
- 1 tsp thyme
- 2 tsp soy sauce
- 2 tsp lime juice
- 2 tbsp neutral oil
- 480ml (2 cups) cooked rice
- 240ml (1 cup) vegetables
- salt
- black pepper