Jerk Salmon
Chef Brian gives salmon the jerk treatment with habanero, lime, allspice and warm spices. It lands over coconut rice with lemony garlic green beans and house pikliz for a bright, spicy finish. The salmon rests on a bed of creamy Coconut Rice, where toasted coconut and fluffy jasmine rice create the perfect canvas to soak up every drop of the fish's succulent juices. It's comfort and sophistication on a single plate. The magic happens with our Pikliz—a zesty, spiced pickled vegetable medley that cuts through the richness of the salmon and adds a bright, tangy punch. This traditional Caribbean condiment awakens your palate and elevates every element of the dish. Fresh Garlic Green Beans complete the symphony, offering a garlicky counterpoint to the bold jerk spices and creamy rice. Kissed with butter and finished with bright lemon, these beans provide a refreshing, vibrant green accent that balances the plate's richness while adding a touch of garden-fresh elegance.
Nutritional facts
Protein
42g
Carbs
73g
Calories
712kcal
Fat
28.3g
Ingredients
Salmon, Coconut, milk, beverage, Long Grain White Rice, Green Beans, Cabbage, Garlic, Carrots, Green Onion, Lemon, Onion, Lemon Juice, White Vinegar, Canola and Olive Oil Blend, Habanero Peppers, Butter, Kosher Salt, Sugar, Soy Sauce, Lime Juice, Black Pepper, Brown Sugar, Crushed Red Pepper, Green Peppercorns, Allspice, Cinnamon, Thyme, Nutmeg, Thyme
Contains milk, fish (Fish), wheat, soybeans.
Reviews
4.7
Based on 3 reviews
Chef’s Kiss. Perfect. The right amount of spice and so flavourful. I hope the next time I order this, it is just as good. Salmon dishes are hit and miss for me.
Heidi · 09/11/26
More Brian Jupiter's delicious meals
About Brian Jupiter
Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16, in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chicago to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon.
Chef Jupiter's accolades include being named a James Beard Award semifinalist for Best Chef: Great Lakes in both 2019 and 2020, a Michelin Bib Gourmand distinction for Ina Mae Tavern from 2020 through 2025, and Food Network's Chopped Champion in 2022. In 2025, he was named a James Beard Award semifinalist for Outstanding Restaurateur.
You can find Brian Jupiter's meals in...
Similar meals you may like