Caribbean Salmon Bowl

Okay, so let’s give full disclosure here. This is not a traditional Caribbean recipe, only Caribbean inspired. From the seasoning of the fish to the way in which the rice pilaf is flavored. It all pulls from some of the inspiration I get when I eat food that originates from those island nations. This recipe also gives the healthy home cook a new flavor profile they may not have been exposed to yet! With that being said, my friends, this colorful concoction includes kale, sweet potatoes, and other veggies to give your body exactly what it needs. So let’s set sail! Your next favorite dinner will be ready in a breeze!

Active Time: 45 Minutes

Total Time: 1 hour 15 minutes

Serves: 2-4

Ingredients:

  • 2 Sweet Potatoes, medium diced

  • 2 Tbsp. Coconut Oil, melted or Olive oil

  • 2 ½ Tbsp. Dev’s Jerk Seasoning Blend

  • ½ Yellow onion, chopped

  • 1 Cup Long grain white rice

  • 1 large carrot, peeled, small diced

  • 2 ¼ Cups chicken stock or water

  • Kosher salt

  • 1 Clove whole Garlic, peeled

  • 1 Lime

  • 1 lb. Fresh salmon, cut  into ¼ lb. fillets

  • 1 15 oz. Can chickpeas, drained

  • Freshly ground black pepper

  • 1 Bunch Kale, rough chopped

  • Sesame Seeds, toasted (optional)

Directions:

  1. Begin by setting a rack in the middle of the oven and preheating to 375 Degrees fahrenheit.

  2. For the sweet potatoes: To a medium bowl add sweet potatoes and 1 tbsp. coconut oil. Toss with your hands until the coconut oil evenly coats the potatoes. Sprinkle the potatoes with 1 ½ tsp. of jerk seasoning blend. Toss to coat. Pour the potatoes out onto a baking sheet and bake, flipping halfway through, until lightly browned and fork tender, about 20-25 minutes. Remove from the oven and set aside for assembly.

  3. For the rice pilaf: To a medium saucepan over medium-low heat add 1 Tbsp. of coconut oil and the onion. Saute, stirring often, until the onions are translucent, about 3-4 minutes. Add the rice and carrots. Continue to cook for 1 minute, making sure to coat the rice grains in the oil (properly doing this will prevent your rice from sticking when it boils). To the pot add the stock, a pinch of salt, and garlic clove. Turn the heat to high, and once boiling, reduce the heat to medium-low and cover with a tight fitting lid. Cook until all of the liquid is absorbed and the rice is tender, about 20 minutes. Remove the lid and take out the garlic clove. Fluff with a fork and set aside, uncovered, for assembly.

  4. For the Salmon: Meanwhile, pat the salmon dry with a few paper towels, then season the entire surface of the salmon fillets with the remaining jerk seasoning blend. Let the seasoning sit on the fish for 5 minutes. Meanwhile, lightly oil a cast iron skillet or large nonstick pan and set over medium-high heat. Add the salmon to the pan skin side down and cook until the edges in contact with the pan turn opaque and slightly brown, about 2-3 minutes. (You may be tempted to peek during this fish cooking process, but trust me on this one -- leave it alone and let it do its thing -- proper browning won’t happen by constantly moving it) With tongs or a fish spatula, flip and cook the other side until the fish is cooked through, another 3-4 minutes. Remove the fish to a plate and set aside to rest.

  5. For the other veggies: Lower the heat of the pan to medium, keeping all of the moisture and little cooked bits inside (it all adds tons of flavor), if you need to add a bit more oil to the pan, feel free to do so. Add the chickpeas and season with a pinch of salt and fresh ground black pepper. Cook, stirring occasionally, until the chickpeas are heated and slightly browned, about 3-4 minutes. Remove the chickpeas to a bowl and set aside for assembly. To the saute pan, add the kale and cook, stirring often until it is bright green and slightly wilted, about 1-2 minutes. Shut off the heat and set aside for assembly. 

  6. To assemble: Add a serving of rice pilaf to a bowl to make a base. Next, make sections on top of the rice for each veggie component. Layer the salmon fillet on top. Garnish with a wedge of lime and toasted sesame seeds, if using.

Tips:

  • A lot of salmon fillets come skinless, and that’s fine, but you can always tell which side once had the skin by checking for those bluish-grey spots on one side of the fillet. This is the side that you want to cook first!

  • The thickness of your salmon can alter the cooking time a bit. If you are in question, insert a meat thermometer into the thickest part and cook to an internal temperature of 145 degrees Fahrenheit.