RCI-MT.002.0048.001

Jerk Grilled Salmon

Name: Jerk Grilled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 4 unit (6 ounce) salmon fillets with skin on one side; 2 tbsp minced ginger; 2 unit Scotch bonnet or habanero peppers (stemmed and seeded if you like); 1 1/2 tsp salt; 1 1/2 tsp freshly ground black pepper; 1/4 tsp freshly ground Grains of Paradise (or more pepper); 1/2 tsp freshly ground allspice; 1/2 tsp freshly ground cinnamon; 1/4 tsp freshly grated nutmeg; 8 sprigs thyme; 1/2 cup olive oil; 1 unit A heat-resistant towel tied with twine and soaked in oil

Salmon fillets are marinated in jerk spices, such as Scotch bonnet peppers, allspice, cinnamon, nutm

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(6 ounce) salmon fillets with skin on one side
4 unit
minced ginger
2 tbsp
Scotch bonnet or habanero peppers
stemmed and seeded if you like
2 unit
salt
1 1/2 tsp
freshly ground black pepper
1 1/2 tsp
freshly ground Grains of Paradise
or more pepper
1/4 tsp
freshly ground allspice
1/2 tsp
freshly ground cinnamon
1/2 tsp
freshly grated nutmeg
1/4 tsp
thyme
8 sprigs
olive oil
1/2 cup
A heat-resistant towel tied with twine and soaked in oil
1 unit

Method

In a blender or food processor, puree all ingredients except, towel, salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.

Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.

Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.

Reapply the grate. Quickly lube the grate with the towel.

Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.

Remove to a plate and cover with aluminum foil. Let rest 5-7 minutes before serving warm.

Jerk Grilled Salmon

Ingredients

Method

What Makes This Variant Distinct