Jerk Salmon Bowl with Avocado-Mango Salsa

Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.

The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.

This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.

Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.

Jerk Salmon Bowl with Mango Salsa

This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish, seafood
Servings: 4


  • 1 avocado, diced
  • 2 c. mango, diced
  • 1/2 red onion, diced
  • 1/2 c cilantro, chopped
  • 1/2 lime
  • salt, to taste
  • 1 lb. wild-caught salmon, skin removed
  • 1/2 tsp. curry powder
  • 1/2 tsp. chili powder
  • 1/8 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. allspice
  • 1 1/2 tsp. cumin
  • 1 Tbsp. olive oil
  • 15 oz. can black beans, rinsed and drained
  • 2 1/2. c. cooked white rice


Make the salsa:

  • In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.

Cook the salmon:

  • In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.

Assemble the bowls:

  • Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.


Adapted from Pinch of Yum.

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