A Jamaican Goddess
Dive into the vibrant, tropical flavors of the Caribbean with “A Jamaican Goddess,” a mouthwatering recipe that pairs perfectly spiced jerk salmon with silky coconut rice and a refreshing mango salsa. This dish combines the bold kick of Jamaican jerk seasoning with the sweetness of ripe mango, the crunch of red bell pepper, and the zest of lime juice for a perfect balance of heat and tang. The creamy coconut rice infused with scallions and black beans creates a comforting backdrop to the flaky, oven-baked salmon. Ready in under an hour and ideal for a weeknight dinner or an impressive entertaining option, this recipe is a celebration of bold spices and fresh ingredients. Garnish with cilantro or lime for a stunning plate that tastes as good as it looks, embodying the essence of Caribbean cuisine.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 tablespoons Jamaican jerk seasoning
- 2 tablespoons olive oil
- 1 large (diced) mango
- 1 medium (diced) red bell pepper
- 0.5 medium (finely chopped) red onion
- 0.25 cup (chopped) cilantro
- 1 large (juiced) lime
- 0.5 teaspoons salt
- 1 cup long-grain white rice
- 1 cup coconut milk
- 1 cup water
- 0.5 cup (rinsed and drained) canned black beans
- 2 stalks (sliced) scallions
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels. Rub the salmon evenly with the Jamaican jerk seasoning and olive oil. Place the fillets on the prepared baking sheet.
Bake the salmon in the preheated oven for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork.
While the salmon is baking, prepare the mango salsa. In a medium mixing bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, lime juice, and a pinch of salt. Toss well and set aside to let the flavors meld.
To make the coconut rice, rinse the rice under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, gently fold in the rinsed black beans and sliced scallions. Fluff the rice with a fork and keep warm.
To assemble, place a serving of coconut rice on each plate. Top each plate with a piece of jerk salmon and a generous spoonful of mango salsa.
Garnish with a sprig of cilantro or an extra lime wedge if desired. Serve immediately and savor the flavors of the Caribbean.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 55.6 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
