Name: Jerked Salmon
Yield: Makes 6 Main-Course Servings
Ingredients: ¼ cup peanut oil; 1 teaspoon freshly ground black pepper; 2 teaspoons salt; ½ teaspoon ground cloves; ¼ cup lime juice (from 1 or 2 limes); 2 tablespoons Japanese soy sauce; 2 teaspoons ground allspice; 2 tablespoons ground coriander (this is best when you grind it yourself in a clean coffee grinder); 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 3 tablespoons finely grated fresh ginger; 2 imported bay leaves (California bay leaves have an aggressive eucalyptus flavor), chopped; 3 cloves garlic, chopped fine and crushed to a paste with the side of a chefs’ knife; 1 small red onion, peeled and chopped; 3 tablespoons chopped fresh thyme leaves or 2 tablespoons dried; 2 scotch bonnet or habanero chilies or 4 serrano chilies; 3 tablespoons olive oil; six 6- to 8-ounce thick salmon fillets with the skin removed, steaks, or medallions

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

Jerked foods are usually cooked slowly in a covered barbecue so they absorb the smoky flavor of the smoldering wood, but because I don’t always have the energy’, or it’s too cold to fire up the barbecue, I’ve adapted the traditional technique so I can sauté the salmon in a nonstick pan. Jerked salmon is best made with thick fillets or medallions. Thyme is the predominant flavor in most jerk rubs or marinades. I prefer to use less, so the flavor of the other ingredients—the spices and ginger