Wednesday, March 20, 2013

Caribbean Jerk Salmon Bowls


It's officially Spring, Ya'll!  March 20, 2013 is the very first day of spring!  Are you excited?  Hello sunshine, where have you been all of these cold, snowy and rainy months?  Hello mid 70's, crisp air, light breezes and slightly chilly nights.  My how I've missed you.  It's roll down the windows, sit on the patio, open the windows in your house type weather.  I love it! 

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it's packed full of all of the beautiful colors that come around when Spring finally shows it's lovely face.  Pink, yellow, green and hints of purple.  Yes, this bowl is as pretty as a picture...but tastes so much better than any picture ever would! 
This is one of those meals that has it all.  Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy.  It's packed full of flavor and texture and it's a meal that's layered with flavor.  It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper.  The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone.  The salmon is broiled to perfection, and remains delicate and moist.  The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa.  This salsa is out of this world.  The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro.  Truly amazing.  With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.
This recipe is spring and summer in a meal.  It encompasses all of the bright, fresh flavors we're all so accustomed to eating in the spring and summer and combines them perfectly in a single dish.  It's delicious, full of flavor, light, refreshing and a cinch to pull together.  While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing.  The next time I make these, and it will be very soon, we'll enjoy the mango and avocado salsa, produce permitting! 
So what are you waiting for?  Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!         

Caribbean Jerk Salmon Bowls
Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper.  Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place the salmon on the foil.  Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes.  Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine.  Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine.  Season with salt and allow to rest for at least 20 minutes before serving.  Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

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