A tropical, zesty, and spicy salmon bowl inspired by Caribbean cuisine. Marinated salmon is grilled or pan-seared with jerk seasoning, then served over coconut rice with fresh mango salsa and crisp veggies. 
Ingredients
For the Salmon 
4 salmon fillets (about 150–200g each)
2–3 tbsp jerk seasoning (store-bought or homemade) 
2 tbsp olive oil 
1 tbsp lime juice 
1 clove garlic, minced 
½ tsp salt 
For the Coconut Rice 
1 cup jasmine rice
1 cup coconut milk
1 cup water 
½ tsp salt
1 tsp sugar (optional, for subtle sweetness) 
For the Mango Salsa 
1 ripe mango, diced
½ red onion, finely chopped 
½ red bell pepper, diced
1 small tomato, diced 
1 tbsp lime juice
2 tbsp cilantro (coriander), chopped 
Pinch of salt
Bowl Extras 
1 cup shredded purple cabbage 
1 small avocado, sliced 
½ cucumber, thinly sliced 
Fresh lime wedges 
Instructions
1. Marinate the Salmon
In a bowl, mix jerk seasoning, olive oil, lime juice, garlic, and salt.
Rub this marinade all over the salmon fillets.
Let marinate for at least 20–30 minutes (or up to 2 hours in the fridge for deeper flavor). 
2. Cook the Coconut Rice
Rinse rice under cold water until the water runs clear.
In a saucepan, combine rice, coconut milk, water, salt, and sugar.
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Turn off heat and let rest covered for another 5 minutes. Fluff with a fork. 
3. Make the Mango Salsa
In a bowl, combine mango, red onion, bell pepper, tomato, lime juice, cilantro, and salt.
Mix gently and set aside. This adds freshness and sweetness to balance the spice.
4. Cook the Salmon
Option 1 – Pan-Seared: Heat a skillet over medium-high. Cook salmon 4–5 minutes per side until golden and cooked through. 
Option 2 – Grilled: Preheat grill and cook salmon for 3–4 minutes per side for smoky flavor.
5. Assemble the Bowls 
Add a scoop of coconut rice as the base.
Top with jerk salmon.
Add sides of purple cabbage, avocado, cucumber, and mango salsa.
Garnish with fresh cilantro and lime wedges. 
Tips & Variations
Swap salmon with shrimp 
or chicken 
for variety.
Add grilled pineapple 
for an extra tropical twist.
Drizzle a little creamy lime yogurt sauce on top for cooling balance. 
A tropical, zesty, and spicy salmon bowl inspired by Caribbean cuisine. Marinated salmon is grilled or pan-seared with jerk seasoning, then served over coconut rice with fresh mango salsa and crisp veggies. Ingredients
For the Salmon
4 salmon fillets (about 150–200g each)
2–3 tbsp jerk seasoning (store-bought or homemade)
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
½ tsp salt
For the Coconut Rice
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
1 tsp sugar (optional, for subtle sweetness)
For the Mango Salsa
1 ripe mango, diced
½ red onion, finely chopped
½ red bell pepper, diced
1 small tomato, diced
1 tbsp lime juice
2 tbsp cilantro (coriander), chopped
Pinch of salt
Bowl Extras
1 cup shredded purple cabbage
1 small avocado, sliced
½ cucumber, thinly sliced
Fresh lime wedges Instructions
1. Marinate the Salmon
In a bowl, mix jerk seasoning, olive oil, lime juice, garlic, and salt.
Rub this marinade all over the salmon fillets.
Let marinate for at least 20–30 minutes (or up to 2 hours in the fridge for deeper flavor).
2. Cook the Coconut Rice
Rinse rice under cold water until the water runs clear.
In a saucepan, combine rice, coconut milk, water, salt, and sugar.
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Turn off heat and let rest covered for another 5 minutes. Fluff with a fork.
3. Make the Mango Salsa
In a bowl, combine mango, red onion, bell pepper, tomato, lime juice, cilantro, and salt.
Mix gently and set aside. This adds freshness and sweetness to balance the spice.
4. Cook the Salmon
Option 1 – Pan-Seared: Heat a skillet over medium-high. Cook salmon 4–5 minutes per side until golden and cooked through.
Option 2 – Grilled: Preheat grill and cook salmon for 3–4 minutes per side for smoky flavor.
5. Assemble the Bowls
Add a scoop of coconut rice as the base.
Top with jerk salmon.
Add sides of purple cabbage, avocado, cucumber, and mango salsa.
Garnish with fresh cilantro and lime wedges. Tips & Variations
Swap salmon with shrimp or chicken for variety.
Add grilled pineapple for an extra tropical twist.
Drizzle a little creamy lime yogurt sauce on top for cooling balance.
