Photo of Caribbean-style salmon bowl by WW

Caribbean-style salmon bowl

Points® value
Total Time
35 min
15 min
20 min
This easy meal-in-a-bowl combines spicy marinated salmon fillets with basmati rice and a delicious griddled corn and tomato salad – perfect for al fresco eating.


Salmon, raw

4 fillet(s), medium

Jerk marinade

100 g

Calorie controlled cooking spray

4 spray(s), olive oil version

Corn on the cob, raw

2 medium

Cherry Tomatoes

150 g, quartered

Spring Onions

4 medium, finely chopped

Chilli, green or red

1 individual, red, deseeded and finely chopped

Lime Juice, Fresh

2 tablespoon(s)

Brown Rice, dry

200 g

Coriander, fresh

2 tablespoon(s), finely chopped, plus extra leaves, to serve


1 medium, cut into wedges, to serve


  1. Put the salmon in a shallow dish and add the jerk marinade, turning the salmon to coat, then cover with clingfilm and chill in the fridge for 15 minutes.
  2. Meanwhile, put a nonstick griddle pan over a medium-high heat and mist with cooking spray. Add the corn cobs and cook for 10 minutes, turning occasionally, until charred all over. Set aside to cool.
  3. Using a sharp knife, slice the corn kernels from the cobs. Transfer to a small bowl with the tomatoes, spring onions and chilli, then add half of the lime juice, season to taste and toss to combine. Set aside.
  4. Preheat the grill to medium and line a grill pan with kitchen foil. Grill the salmon, turning occasionally, for 8–10 minutes, or until the fillets are just cooked through. Break the salmon into large chunks with a fork.
  5. Meanwhile, cook the rice to pack instructions. Toss the chopped coriander and remaining lime juice through the rice and divide between 4 bowls. Top with the salmon, corn salad, lime wedges and coriander leaves to serve. 4