Name: Jerk Salmon Tacos
Yield: Serves 4 (makes 8 tacos)
Cuisine: Jamaican
Ingredients: 2 teaspoons brown sugar; 2 chopped green onions; 1 tablespoon olive oil; ¼ teaspoon nutmeg; ½ teaspoon salt; 1 green onion, chopped; 2 tablespoons white wine vinegar; 2 teaspoons chopped fresh thyme; 1½ teaspoons finely chopped fresh ginger; 1 teaspoon chopped garlic; 1 tablespoon soy sauce; 1 large carrot, julienned (I use a nifty julienne peeler for this); ½ to 1 habanero chile, stemmed, chopped with seeds; 8 (6-inch) homemade corn tortillas, or store-bought tortillas, warmed; 1 red bell pepper, seeded and thinly sliced; 2 tablespoons olive oil; ½ cup ketchup; 3 tablespoons water; ¾ teaspoon ground allspice; 1½ pounds wild salmon fillet, skin-on, pin bones removed; Zest and juice of ½ lime; ¼ teaspoon mace; 1 small, sweet onion, thinly sliced

Preparation info

Serves
4
(makes 8 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

This salmon recipe is inspired by the spicy marinated jerk chicken my chef nephew Alex Jones makes with his wife, Shackai, when she’s homesick for Jamaica. I’ve adjusted the chile heat a tad to better suit the fish (and my wimpy heat tolerance), but the resulting fish still packs a nice wave of fruity heat, sweetness from brown sugar, and earthiness from ginger, allspice, nutmeg, and mace. Paired with a quick, sweet-sour onion, carrot, and bell pepper sauté