Caribbean Jerk Salmon Bowl

My kids like salmon and I felt like I had to redeem myself after the (canned) salmon cake disaster from a couple of weeks ago.  I first saw the picture of this recipe and it looked so good.  This was easy enough to make but taste-wise it was just so-so.  The kids weren't big fans and were mostly eating the pineapple and rice.  I even omitted the spicy components of the original recipe to make it kid-friendly.  I don't remember what kind of salmon I had bought but it wasn't the pink kind!  My husband came home and said he thought it was tuna (as in the canned kind!)  :(   Overall, this looked better than it tasted.

Caribbean Jerk Salmon Bowl
recipe slightly adapted from Pink Parsley

Ingredients:
1 lb salmon filet, skin on
2 tsp vegetable oil
1 1/2 tsp cumin
1/2 tsp chile powder
1/8 tsp cinnamon
1/2 tsp brown sugar
kosher salt and freshly ground black pepper
2 cups cooked rice
1 (15-oz) can black beans, drained and rinsed
juice of 1/2 lime
Pineapple Salsa (recipe below)

Directions:
Preheat the broiler. Line a baking sheet with foil and place the salmon on the foil. In a small bowl, combine all the spices with the oil to form a paste. Rub over the salmon, then broil the salmon until just cooked through, about 10 minutes. When it's cool enough to handle, break the salmon into bite-sized pieces, removing the skin as you go.

Meanwhile, stir together the rice and beans, lime juice, and season with salt and pepper.

To serve, divide the rice mixture evenly among bowls and top with salmon and pineapple salsa.

Pineapple Salsa
1/2 cups chopped fresh pineapple
1/2 cup finely diced red onion
1/4 cup chopped fresh cilantro
kosher salt
juice of 1/2 lime

Combine all the ingredients in a medium bowl. Season with salt to taste, and allow to sit at room temperature for at least 20 minutes before serving.

Family Rating: So-so.