CURRY JERK SALMON BOWL

CURRY JERK SALMON BOWL Curry jerk salmon over fresh greens with a Caribbean pepper drizzle. 30 Minutes Serves: 4

Oven Grill Air Fryer

Ingredients

• 4 salmon fillets (150g each)

• 3 tbsp Nimi Nosh Cracking Curry Jerk Quick Marinade & Sauce

• 3–4 tbsp Nimi Nosh Authentic Pepper Sauce (for dressing & drizzle)

• 1 tbsp olive oil | salt & black pepper
  

Salad: Mixed greens, cucumber, cherry tomatoes, red onion, bell pepper, sweetcorn, avocado, spring onions

Dressing: Nimi Nosh Authentic Pepper Sauce, olive oil, lime juice, honey, optional Dijon mustard Optional: Mango, pineapple, beans, crumbled feta, toasted nuts To serve: Lime wedges, cilantro Method

1 Marinade Salmon

Rub with curry jerk sauce, season, 15–20 mins (or up to 2 hrs in fridge).

2 Cook Salmon

• Oven: 200°C, 12–15 mins

• Grill: Medium heat, 4–5 mins per side

• Air Fryer: 180°C, 10–12 mins

Cook until salmon flakes easily (63°C internal).

3 Make Dressing

Whisk together Nimi Nosh Authentic Pepper Sauce, olive oil, lime juice, honey, and optional mustard.

4 Assemble Bowl

Layer salad in bowls. Add avocado & optional toppings. Place salmon on top. Drizzle with dressing, garnish with cilantro, serve with lime wedges.

Variation: Swap salmon for chicken breast (20–25 mins oven), prawns/shrimp (8–10 mins oven) tuna steak (10–12 mins oven) or tofu (25–30 mins oven) adjusting grill or air fryer times accordingly.