For the Jerk Marinade: Combine all marinade ingredients (Half Medium White Onion, 8 Scallions, 2 inch Ginger, 7 Cloves Garlic, 2 Scotch bonnets/ Habanero Peppers, Handful Thyme, 2 Sprigs Rosemary, 1 Whole Lime juiced, 1 Tbsp Browning, 2 Tsp Allspice, 1 Tbsp Brown sugar, 1 Tsp Black Peppercorn, 2 Tbsp Soy Sauce, 1/3 Cup Olive oil) into a blender and blend until smooth.
For the Salmon: Marinate the 2 Lb Atlantic Salmon Fillet with the jerk marinade. Bake the salmon at 400 F for 10 minutes, then broil for 1 minute.
For the Cilantro Lime Rice: Combine 1 1/2 Cup Calrose Rice, 2 Cups Water, 1 Whole Lime Juiced, 1/4 Cup Chopped Cilantro, and Salt to taste. Cook the rice according to package directions.
For the Mango Salsa: Dice 1 Large Ripe Mango, half a Large Red Onion, and 1 Red Bell Pepper. Combine diced mango, red onion, red bell pepper with 1/4 Cup Chopped Cilantro, 1 Whole Lime Juice, 1 Tbsp Olive Oil, and a Pinch Coarse Salt to Taste.
Assemble bowls with Jerk Salmon, Cilantro Lime Rice, Mango Salsa, and optional toppings like Avocados and Extra Lime Wedges.
