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Caribbean-style salmon bowl

Caribbean-style salmon bowl

Total Time
35 min
15 min
20 min
This bright and colourful salmon bowl ticks all the boxes for a nutritionally balanced meal. Enjoy it for lunch or dinner all year round.


Skinless salmon

300 g, (buy 2 x 150g fillets)

Caribbean jerk seasoning

1 tbs


2 cob(s), small, (2 x 50g)

Cherry tomatoes

250 g, quartered

Green shallot(s)

4 individual, finely chopped

Fresh bird's eye chilli

1 whole, red, deseeded, finely chopped


1 medium, (1 tbs lime juice, plus wedges to serve)

Brown basmati rice

½ cup(s), (100g)

Fresh coriander

¼ cup(s), finely chopped, plus extra leaves to serve

Oil spray

1 x 3 second spray(s)


  1. Coat salmon evenly with seasoning. Cover and refrigerate for 15 minutes.
  2. Meanwhile, lightly spray a non-stick grill pan with oil and heat over medium–high heat. Cook corn cobs for 10 minutes, turning occasionally, or until charred all over. Set aside to cool.
  3. Cut corn kernels from cobs, then transfer to a bowl with tomatoes, shallots, chilli and half the lime juice. Season with salt and pepper and toss to combine. Set aside.
  4. Preheat oven grill to medium. Line a baking tray with foil. Place salmon on prepared tray and grill for 8–10 minutes, until cooked to your liking. Break salmon into large chunks with a fork
  5. Meanwhile, cook rice following packet instructions. Toss chopped coriander and remaining lime juice through rice. Divide rice, salmon and corn salsa among 4 bowls. Top with coriander leaves and serve with lime wedges.