Happy hump day (hump daaaayy!) friends!! The sun is shining, the temperatures are getting warmer, and a week of vacation is just a few days away. I can’t wait!! I guess it’s more of a stay-cation, to get some much needed things (um, starting a garden for example) done around the house and just getting a little break from work. It can’t get here soon enough. Oh, and I’ll have lots of time in the kitchen and good lighting for photos…YAY!! Weekend meals are usually my easiest to photograph, because I have time to prep and cook before the sun sets. This salmon bowl here was very photogenic, so it actually looks as good as it tasted.
J loves these kind of bowls and only days after I made this one, suggested putting it on the menu again. Although I try to keep a good variety in our menu plan and not make repeats too close together, how can I turn down any request from him?? So, a variation of this dish is on the menu for next later this week.
Wish me luck on this upcoming gardening adventure…maybe I’ll post some pictures of me in gardening gloves with dirt smeared across my face. Or not. But perhaps I’ll share some of the progress of getting it tilled, planted, etc. In the mean time, get your booty in the kitchen and make this bowl!!
Caribbean Jerk Salmon Bowl with Mango Salsa
As seen on Pinch of Yum
- 1½ tsp cumin
- ½ tsp curry powder
- ½ tsp chili powder
- ½ tsp allspice
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- 2 6-oz salmon fillets
- pinch of sea salt
- 1 tsp oil
- 2 cups cooked brown rice
- 1 12-oz can black beans, rinsed and drained
- 2 mangoes, peeled and diced
- 1 bunch fresh cilantro, chopped
- 1 Tbsp lime juice
- 1 avocado
- Combine the cumin, curry powder, chili powder, allspice, cayenne, and cinnamon in a small bowl. Generously coat the top of each salmon fillet and then sprinkle with sea salt.
- Heat the oil in a skillet over medium high heat. Add salmon (starting skin side down if it has skin) and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes until a brown crust starts to form from the spices.
- When salmon is mostly cooked, (carefully pull off the skin if there is any – I use tongs) break up into smallish pieces and continue cooking until completely cooked through, then remove from the heat.
- Meanwhile, in a medium bowl, combine the mangoes, cilantro, lime juice, and avocado and stir to combine. Season to taste with salt and pepper.
- Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.
- Divide between bowls, rice and beans topped with salmon and then salsa.