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 servings 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.