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Jamaican Jerk Salmon Bowls with Pineapple Salsa

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  • Author: One Lovely Life
  • Yield: 2 generous bowls 1x



For the salmon:

  • 1 (6oz) salmon fillets, thawed (such as Fishpeople keta salmon fillets)
  • 23 tsp Jamaican jerk seasoning
  • Juice of 1 Lime
  • 2 Tbsp tamari (can use soy sauce or coconut aminos)
  • 2 Tbsp orange juice
  • 1 Tbsp honey (or more, to taste)
  • salt and pepper, to taste
  • 2 tsp cornstarch

For pineapple salsa:

  • 1 1/2 cups pineapple, diced
  • 23 Tbsp finely minced red onion
  • 23 Tbsp fresh cilantro, minced
  • 12 Tbsp finely minced jalapeno
  • Juice of 1 lime

For bowls:

  • Rice or roasted sweet potatoes – try coconut rice, veggie rice, etc.
  • Stir-fry veggies
  • avocado


For the salmon:

  1. Preheat the oven to 375 degrees. Whisk together the glaze ingredients in a saucepan on the stove–jamaican jerk seasoning, lime juice, tamari, orange juice, honey, salt, pepper, and cornstarch. Taste and add additional honey, salt, or jerk seasoning if desired.
  2. Stir glaze over medium heat until it thickens. (If your mixture thickens more than you like, just add a drizzle of water to thin it back out).
  3. Place salmon fillets on a baking sheet lined with foil and drizzle with half of the glaze mixture. Bake 10-12 minutes, or until cooked through. Drizzle remaining glaze over the top.

For the salsa:

  1. While the salmon is cooking, stir together salsa ingredients. (This can also be done up to a day ahead of time).

To serve:

  1. Make bowls by combining your favorite veggies, rice (or roasted sweet potatoes), avocado, and plenty of pineapple salsa.