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Instant Pot Caribbean Salmon and Rice with Tropical Salsa - Dump and Go Dinner

<p>Take your tastebuds on a tour of the fusion of flavors found on the sunny islands of the Caribbean with this Caribbean Salmon and Rice with Tropical Salsa.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Salmon Fillet
  • 1 1/2 tablespoons Jerk Seasoning
  • 1/4 teaspoons Sea Salt #1
  • 2 cups cook Jasmine Rice
  • 15 ounces drain and rinse Black Beans, Canned
  • 1/4 teaspoons Sea Salt #2
  • 1/4 teaspoons Black Pepper
  • 2 cups peel, pit, and dice Mango
  • 2/3 cups dice Onion, Red
  • 2 tablespoons chop Cilantro, Fresh
  • 1 cup peel, pit, and dice Avocado
  • 1 teaspoon juice Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz salmon
  • 3/4 cup rice
  • 3/4 cup salsa
  • 617 Calories
  • 17g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 62mg Cholesterol
  • 944mg Sodium
  • 85g Total Carb
  • 7g Fiber
  • 23g Total Sugars (Includes 0g Added Sugars)
  • 33g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Rub salmon filet all over with the jerk seasoning and sea salt #1.
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. In an oven safe bowl (that will fit in your inner pot) toss together cooked rice, black beans, salt #2, and pepper. Place on trivet.
  5. Place salmon in a steaming basket or lay on a piece of foil on top of the bowl
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 5 minutes.
  8. Quick release pressure.
  9. Remove skin and break salmon into pieces.
  10. In another bowl toss together mango, onion, cilantro, avocado, and lime juice.
  11. Layer rice and beans onto each plate or bowl, top with salmon, and then finish off with mango salsa.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Rub salmon fillet all over with the jerk seasoning and sea salt #1. Divide among freezer containers.
  2. In a large bowl toss together cooked rice, black beans, salt #2, and pepper.
  3. Divide rice mixture among indicated number of gallon freezer bags.
  4. In another bowl toss together mango, onion, cilantro, avocado, and lime juice. Divide among quart freezer bags.
  5. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Place rice and beans in an oven safe bowl that will fit in your inner pot and place on trivet.
  5. Place salmon in a steamer basket or lay on a piece of foil on top of the bowl.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 5 minutes.
  8. Quick release pressure.
  9. Remove skin and break salmon into pieces.
  10. Layer rice and beans onto each plate or bowl, top with salmon, and then finish off with mango salsa.

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