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Jerk Salmon Bowl with Cauliflower Rice and Mango Salsa
heartfoundation.org.au|Helpline 13 11 12

Jerk Salmon Bowl with Cauliflower Rice and Mango Salsa

15 minutes (15 minutes)
Serves 4
  • 1 large head of cauliflower, trimmed, cut into florets
  • 3 teaspoons olive oil
  • 1/2 bunch parsley, finely chopped
  • 4 skinless salmon fillets (100g each)
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon all spice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1 large mango, peeled and diced
  • 1 red onion, finely diced
  • 1 cucumber, finely diced
  • 1 bunch coriander, chopped
  • 2 teaspoon lime juice (optional)
  • 4 lime wedges, to serve (optional)
  1. Using a food processor, blitz cauliflower in batches, taking care not to overblend, until finely diced into a rice like consistency. Transfer into a large bowl.
  2. Heat a deep non stick frying pan with 1 teaspoon olive oil. Add cauliflower rice, stirring frequently, for 2-3 minutes or until just heated through and still crunchy. Remove pan from the heat and add chopped parsley. Set aside.
  3. Combine 2 teaspoons olive oil, cumin, chilli powder, all spice, cayenne pepper, and cinnamon. Rub the spice mixture evenly over salmon fillets.
  4. Preheat a chargrill pan or barbeque hot plate to medium-high.
  5. Grill salmon, 3-5 minutes each side, or until cooked to your liking. Transfer to a plate.
  6. In a bowl, combine mango, red onion, cucumber, coriander and lime juice.
  7. Divide the cauliflower rice, mango salsa and lime wedges between the serving bowls and top with salmon.

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