Receta Caribbean Jerk Salmon
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I have gotten into a trend of making Salmon each week. I would say it is because of the health benefits because Salmon is considered to be one of nature’s Super foods as it is a rich source of Omega 3s (EPA & DHA). Just two serves per week provides the recommended intake of Omega 3 which research has shown is beneficial for heart health and a range of diseases & conditions. Honestly though, it’s just because I love Salmon.
Tonight though I went a bit spicy and did a Caribbean Jerk marinade for the Salmon. The sweetness of the Salmon contrasts so well with the spiciness of the marinade, and the Peach Mango Salsa just took it to a whole other level. Y’all have to try this recipe. I think you’ll be having Salmon a lot more too.
Ingredients:
- 2 8-10 ounce wild salmon filets
- 2 cups finely chopped scallion (about 5 green onions)
- 1 1/2 teaspoons dried thyme
- 2 garlic cloves, chopped
- 1/8 teaspoon of cayenne pepper (optional, or to taste)
- 2 teaspoons ground allspice
- 1 1/2 teaspoons nutmeg
- 1 teaspoon garlic powder
- 2 teaspoons ground dry mustard
- 1 teaspoon cinnamon
- 1 teaspoon of salt
- 2 tablespoons fresh lime juice
- 1 tablespoon dark brown sugar
- 2 tablespoons of honey
Directions:
Chop up the scallions, garlic, and thyme in a food processor, or chop finely by hand with a knife.
Combine all of the remaining ingredients (well, not the Salmon of course) in a bowl and blend well to create the marinade.
Pour the marinade over the Salmon (in medium container with lid) and store in the refrigerator for several hours, or up to 24 hours.
In a large sauté pan with about 2 tbs. olive oil and sear the salmon skin side first over medium high heat. I let mine get very crispy. Let the salmon cook about 2/3 of the way through (about 4-6 minutes). You could also broil or grill your salmon, whichever is easiest for you. (you could also do this outside on the grill)
Then flip, reduce heat to medium and sear other side till just done. (about 3 minutes). I then flipped the salmon back to the skin side and used the reduced peach nectar mix to glaze the salmon as it cooked an additional 2 minutes.
Serve with a good Mango-Peach Salsa if you like, and you will.
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