Tropical Caribbean Honey-Jerk Salmon Power Bowl
Rated 5.0 stars by 1 users
Category
Healthy Power Bowls
Cuisine
Caribbean
Author:
Chef Chaz
Servings
2
Prep Time
10 minutes
Cook Time
6-8 minutes
Sweet, savory, and a lil’ spicy—this Tropical Caribbean Power Bowl is bursting with flavor and vibrant island vibes! Featuring juicy honey-jerk salmon bites, fresh mango salsa, and a creamy honey sriracha drizzle, it’s balanced, bold, and perfect for a nourishing meal that hits every craving.
Ingredients
- For the Salmon:
- • 1–2 salmon fillets, cut into chunks
- • 2 tbsp Walkerswood jerk sauce
- • 1/2 tsp smoked paprika
- • 1 tsp olive oil
- For the Mango Salsa:
- • 1 mango, diced
- • 1/2 tomato, chopped
- • 1 jalapeño, finely diced
- • 1/4 red onion, diced
- • Juice of 1 lime
- • Salt & pepper to taste
- For the Honey Sriracha Crema:
- • 3 tbsp plant-based mayo
- • 3–4 tbsp honey sriracha
- • 1/2 tsp black pepper
- Power Bowl Base:
- • Spring mix salad
- • Japanese cucumbers, sliced
- • Mango salsa
- • Cilantro
- • Honey-jerk salmon bites
- • Lime wedges
- • Honey sriracha crema
Directions
- 1. In a bowl, combine salmon chunks with jerk sauce, smoked paprika, and olive oil. Let marinate while prepping other components.
- 2. Combine diced mango, tomato, jalapeño, red onion, lime juice, salt, and pepper in a bowl. Mix and set aside.
- 3. Mix plant-based mayo, honey sriracha, and black pepper until smooth. Chill until ready to serve.
- 4. Heat a pan over medium-high heat. Sear the salmon bites for 3–4 minutes on each side until caramelized and cooked through.
- 5. Start with a bed of spring mix, then layer on sliced cucumbers, mango salsa, honey-jerk salmon, and fresh cilantro. Drizzle with honey sriracha crème and garnish with lime wedges.
Recipe Note
• Add rice or quinoa for extra fuel.
• For a spicier kick, add extra jalapeño or a dash of hot sauce to the crema.
• Want it grilled? Try cooking the salmon on a grill pan or outdoor grill for smoky depth.