Thermofied by Nads - Meg Yonson Jerk Salmon Bowl

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Recipe's preparation

1. Place allspice, cayenne pepper, chilli powder, cinnamon, cumin, salt and pepper in bowl. 2-3 secs/speed 3.

2. Cut 2-4 square baking paper (25 x 25 cm ). Place a salmon fillet onto each square. Drizzle salmon with olive oil, then rub the spice mix onto the salmon. Fold the baking paper to seal the parcel, tucking the folded ends of paper underneath the parcels, and place 2 of the parcels seam side up into Varoma dish (see tips) and 2 parcels onto Varoma bowl. Insert Varoma tray onto Varoma dish, line varoma dish with wringed out damp baking paper. Set Varoma bowl and tray aside.

3. Empty bowl, rinse and dry. Place half a head of cauliflour (or up to 500g) into mixing bowl and chop 3-5 sec/reverse/speed 5 or until evenly chopped. Place in prepared Varoma dish. Rinse and dry bowl .

4. To make the Mango Salsa, add all ingredients into mixing bowl and 3 secs/speed 4
Check ingredients chopped up. If you want more chopping, select 2-3 secs/speed 5.


5. Empty and divide mango salsa into serving bowl

6. Rinse and dry bowl. Fill with water up to 1 litre.

7. THIS STEP CAN BE OMITTED IF YOU ARE NOT COOKING THE RICE OPTION.
Place rinsed basmati rice in simmering basket. Select rice cooker mode on TM6. See tips for TM5. Once timer gets down to 15-17 min, place Varoma bowl, dish and lid on and continue cooking.

8. IF NOT COOKING RICE - Place water (step 6.) into mixing bowl. Place Varoma into position, secure Varoma lid and steam
15 min/Varoma/speed 1

9. Once timer is complete, you can choose to quickly sear the salmon skin in a fry pan or leave as is.

10. Place salmon fillet on a plate with 1/4 Cup of cooked Basmati rice/Cauliflour anda big handful of Mango salsa to serve.