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Recipes | 28 by Sam Wood
founder, IQS
 

Jerk Salmon Bowl

By Meg Yonson

Jerk Salmon Bowl
Photo by: Ella Martin.
  • 4 servings
  • Prep - 20 mins
    Cooking - 10 mins
  • Total - 30 mins
Jerk Salmon Bowl
Photo by: Ella Martin.

You'll love this Jamaican-inspired salmon dish, served with a fruity summer salsa. We like to make sure we have staples like cooked Basmati rice in the freezer to make quick dinners like this one even quicker!  

Servings: 4
Preparation: 20 mins
Cooking: 10 mins

Ingredients

  • 600 g salmon fillets, cut into four equal portions.
  • 1 teaspoon allspice.
  • 1/4 teaspoon cayenne pepper.
  • 1/2 teaspoon chilli powder.
  • 1/2 teaspoon cinnamon, ground.
  • 1/2 teaspoon cumin, ground.
  • 1/4 teaspoon sea salt.
  • 1/4 teaspoon freshly cracked black pepper.
  • 1 cup cooked Basmati rice.

Mango Salsa

  • 1 avocado, diced.
  • 1 red capsicum, deseeded and diced.
  • 1 mango, diced.
  • 1/2 red onion, finely diced.
  • 1/2 cup mint, leaves picked.
  • 1 lime, juiced.

Directions

1. Place allspice, cayenne pepper, chilli powder, cinnamon, cumin, salt and pepper in a bowl. Mix to combine.

2. Drizzle salmon with olive oil, then rub the spice mix into the salmon.

3. Heat a large frypan on medium-high heat. Add fish into the pan and cook for 4 minutes each side, until salmon is cooked through (this will depend on how thick your salmon fillet is). You want the salmon to be still pink in the very middle as it will continue to cook when taken off the heat.

4. To make the Mango Salsa, add all ingredients into a large mixing bowl and toss to combine.

5. Place one salmon fillet on a plate with 1/4 cup of cooked basmati rice and a big handful of Mango Salsa to serve.


You'll love this Jamaican-inspired salmon dish, served with a fruity summer salsa. We like to make sure we have staples like cooked Basmati rice in the freezer to make quick dinners like this one even quicker!

Ingredients

  • 600 g salmon fillets, cut into four equal portions.
  • 1 teaspoon allspice.
  • 1/4 teaspoon cayenne pepper.
  • 1/2 teaspoon chilli powder.
  • 1/2 teaspoon cinnamon, ground.
  • 1/2 teaspoon cumin, ground.
  • 1/4 teaspoon sea salt.
  • 1/4 teaspoon freshly cracked black pepper.
  • 1 cup cooked Basmati rice.

Mango Salsa

  • 1 avocado, diced.
  • 1 red capsicum, deseeded and diced.
  • 1 mango, diced.
  • 1/2 red onion, finely diced.
  • 1/2 cup mint, leaves picked.
  • 1 lime, juiced.

Directions

1. Place allspice, cayenne pepper, chilli powder, cinnamon, cumin, salt and pepper in a bowl. Mix to combine.

2. Drizzle salmon with olive oil, then rub the spice mix into the salmon.

3. Heat a large frypan on medium-high heat. Add fish into the pan and cook for 4 minutes each side, until salmon is cooked through (this will depend on how thick your salmon fillet is). You want the salmon to be still pink in the very middle as it will continue to cook when taken off the heat.

4. To make the Mango Salsa, add all ingredients into a large mixing bowl and toss to combine.

5. Place one salmon fillet on a plate with 1/4 cup of cooked basmati rice and a big handful of Mango Salsa to serve.
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