Jerk Salmon Rice Plate
Jerk-marinated salmon fillet served over a base of cooked rice with a swappable protein, starch, and vegetable component. The plate assembles quickly with charred or pan-seared salmon and customizable sides.
Ingredients
Method
Pat salmon fillet dry with paper towels. Coat evenly with jerk marinade and let sit 15 minutes at room temperature, or up to 24 hours refrigerated.
Dice bell pepper and red onion. Chop cilantro. Juice lime.
Cook rice according to package directions until tender. Fluff with a fork.
Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down (if skin-on) and sear 5–6 minutes until skin crisps. Flip and cook 4–5 minutes more until opaque throughout. Rest 2 minutes.
In the same pan, cook diced bell pepper and red onion over medium-high heat 3–4 minutes, stirring, until lightly softened and charred at edges.
Divide cooked rice between plates. Top with salmon fillet, charred vegetables, fresh cilantro, and a squeeze of lime juice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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