: Caribbean Jerk Salmon Bowl with Coconut Rice & Mango Salsa 🌴🔥

👩‍🍳 Instructions

1️⃣ Marinate the Salmon

1. In a small bowl, combine jerk seasoning, olive oil, lime juice, minced garlic, and salt to create a marinade.
2. Rub the marinade all over the salmon fillets and place them in a dish or zip-top bag.
3. Let the salmon marinate for at least 20–30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

2️⃣ Cook the Coconut Rice

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a saucepan, combine the rinsed rice, coconut milk, water, salt, and optional sugar.
3. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let it rest covered for 5 more minutes. Fluff with a fork before serving.

3️⃣ Make the Mango Salsa

1. In a bowl, combine the diced mango, red onion, red bell pepper, tomato, lime juice, cilantro, and a pinch of salt.
2. Mix gently and refrigerate until ready to serve. This sweet and tangy salsa balances the heat of the jerk salmon perfectly.

4️⃣ Cook the Salmon

• Pan-Seared Method: Heat a non-stick skillet over medium-high heat. Add a little oil and place the salmon fillets skin-side down. Cook for 4–5 minutes, flip, and cook another 3–4 minutes until cooked through and caramelized.
• Grilled Method: Preheat a grill to medium-high. Grill the salmon 3–4 minutes per side until charred and flaky.

5️⃣ Assemble the Bowls

1. Start with a generous scoop of coconut rice in each bowl.
2. Top with a jerk salmon fillet.
3. Add sides of shredded cabbage, sliced avocado, cucumber, and a heaping spoonful of mango salsa.
4. Garnish with fresh cilantro and serve with lime wedges for squeezing.
   

   🌟 Tips & Variations