Ingredients
- For the Salmon:
- 1 lb wild-caught salmon filets (with skin, in one or several pieces)
- 1 tsp oil
- 1 ½ tsp cumin
- ½ tsp curry powder
- ½ tsp chili powder
- ½ tsp allspice
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- Pinch of sea salt
- For the Mango Salsa:
- 2 mangoes, peeled and diced
- ½ large red onion, diced
- 1 bunch fresh cilantro, chopped
- 1 squeeze lime juice
- 1 avocado (optional)
- For the Rice and Beans:
- 2 cups cooked white rice
- 1 (12 oz) can black beans, rinsed and drained
Instructions
- Prepare the Spices: Stir the cumin, curry powder, chili powder, allspice, cayenne pepper, cinnamon, and a pinch of sea salt together. Rub the mixture over the salmon filets (on both the meat and skin if desired).
- Cook the Salmon: Heat 1 tsp oil in a skillet over medium-high heat. Add the salmon, starting with the skin side down, and cook for 3–5 minutes. Add more oil if needed to prevent sticking. Flip the salmon and cook for another 3–5 minutes on the meat side, until a brown crust forms from the spices. Once mostly cooked, remove the skin, leaving just the meat in the pan. Break the salmon into small pieces and cook until fully cooked through, but not overcooked (salmon should not be translucent).
- Make the Mango Salsa: In a small bowl, combine the diced mangoes, red onion, cilantro, lime juice, and avocado (if using). Stir well and season with sea salt.
- Prepare Rice and Beans: Stir the cooked rice and black beans together in a bowl, adding several pinches of salt. Add a tablespoon of water if needed for moisture.
- Assemble the Bowl: Divide the rice and beans between bowls, then layer with the salmon pieces and top with the mango salsa.
Notes
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- Category: Main Dish
- Method: Stovetop, Mixing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
