Jerk Salmon with Coconut-Lime Rice and Mango Salsa


  • 2/3 cup jasmine rice
  • 3/4 cup canned unsweetened coconut milk
  • 2 tbsp Water
  • 1/4 tsp salt
  • 2 salmon fillets
  • 2 tsp olive oil
  • 1/2 tsp Jamaican Jerk Seasoning
  • Nonstick cooking spray
  • 1/4 cup chopped fresh cilantro
  • 1 tsp lime zest
  • 1 to 2 tbsp fresh lime juice
  • Mango Salsa
  • In an oven-safe metal bowl or pan that fits into a 6-qt Instant Pot, stir together rice, coconut milk, water, and salt.
  • Add 2/3 cup water to Instant Pot; insert wire rack. Place bowl on rack and lock lid in place. Set on High Pressure to cook for 11 minutes. Turn off Instant Pot and let stand to release pressure naturally for 10 minutes. Release any remaining pressure.
  • Meanwhile, brush salmon with oil and season with Jamaican jerk seasoning. Lightly coat air-fryer basket with nonstick cooking spray. Arrange salmon fillets, skin side down, in prepared basket.
  • Open Instant Pot lid carefully. Use handles on wire rack to remove bowl from pot; discard water. Place air-fryer basket in pot. Place air-fryer lid on top of Instant Pot. Set on Air-Fry setting at 400°F to cook for 5 to 7 minutes or until fish flakes easily.
  • While fish cooks, fluff rice with a fork. Stir in cilantro, lime zest, and lime juice.
  • Serve salmon with rice and Mango Salsa.
  • A heatproof glass or ceramic bowl may be used in place of the metal bowl. Increase cooking time by 12 minutes.
  • In a medium bowl stir together 1 cup chopped mango, 1 cup seeded and chopped tomato, 3 Tbsp chopped cilantro, 2 Tbsp sliced green onion, 1 seeded and chopped jalapeno pepper, 1 Tbsp lime juice, 1/2 tsp ground ancho chile pepper or chili powder, and 1/4 tsp salt. Cover and chill up to 3 days. Makes about 2 cups.
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