Jamaican Jerk Salmon Bowl
Jerk-marinated salmon seared with bold spices and served over rice with vegetables.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 fillets in half and coat both pieces thoroughly with the paste. Marinate 15–30 minutes.
Sear
Heat a large skillet over medium heat for 1 minute until hot. Place both salmon pieces 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.
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 piece, scatter vegetables around, and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.