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The spicy flavors of Caribbean jerk seasoning reminds me of vacation. Salmon is the perfect protein to add to my Caribbean Jerk Salmon Bowl with Mango Salsa to bring vacation home to you! To make this flavorful dish, you will need to first crush up some fiber cereal. Then, mix in some jerk seasoning into the crumbs. Coat your salmon in the crumbs fully. Then, bake in the oven and serve with rice and my delicious and healthy Mango Salsa Recipe. Cook like an islander with my Caribbean Jerk Salmon Bowl with Mango Salsa!
Recipes Similar to Caribbean Jerk Salmon Bowl with Mango Salsa:
Quick Thai Salmon Burgers with Pickled Cucumber Slaw
What is Jerk Seasoning?
Jamaican Jerk seasoning is a highly spiced seasoning blend of mostly hot peppers. The most common hot pepper used in this type of cuisine is the scotch bonnet pepper, also known as the Caribbean red pepper. These peppers are much, much hotter than a jalapeno. If you are not a fan of spicy food, beware of these peppers! In terms of health, the scotch bonnet has high amounts of vitamin C and vitamin A. It is believed to reduce the risk of cancer, inflammation, and sinus issues.
Caribbean cuisine is one of my absolute favorites, due to the spice. If you want more, try my fabulous Jerk Chicken Recipe!
Ingredients in Caribbean Jerk Salmon Bowl with Mango Salsa
- high-fiber cereal
- jerk seasoning
- salmon fillets
- salt
- black pepper
- Mango Salsa
How to Make Caribbean Jerk Salmon Bowls with Mango Salsa
Preheat the oven to 350° F. Line a baking sheet with foil and coat it with nonstick cooking spray.
In a food processor or a plastic bag, crush the cereal to a crumb texture. Add the jerk seasoning and pulse the processor again, or shake the bag. Pour the cereal crumbs onto a plate.
Season the salmon with the salt and pepper, then dredge the salmon in the cereal crumbs and shake off the excess. Transfer to the prepared baking sheet and cook for 16-18 minutes.
If the salmon was skin-on, simply wedge a straight spatula in between the skin and the flesh to loosen the salmon from the skin, and the skin will detach easily, staying on the baking sheet.
Serve with Mango Salsa and optional rice or quinoa as a side.
Caribbean Jerk Salmon Bowl with Mango Salsa
Ingredients
- 1 cup high-fiber cereal
- 1 tbsp jerk seasoning
- 4 4 oz. salmon fillets, (with or without skin)
- 1/8 tsp salt
- black pepper, to taste
- Mango Salsa, prepared
Instructions
- Preheat the oven to 350° F. Line a baking sheet with foil and coat it with nonstick cooking spray.
- In a food processor or a plastic bag, crush the cereal to a crumb texture. Add the jerk seasoning and pulse the processor again, or shake the bag. Pour the cereal crumbs onto a plate.
- Season the salmon with the salt and pepper, then dredge the salmon in the cereal crumbs and shake off the excess. Transfer to the prepared baking sheet and cook for 16-18 minutes.
- If the salmon was skin-on, simply wedge a straight spatula in between the skin and the flesh to loosen the salmon from the skin, and the skin will detach easily, staying on the baking sheet.
- Serve with Mango Salsa and optional rice or quinoa as a side.
Notes
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