Honey jerk spiced salmon
Jerk salmon
Serves: 4 people
Time: 1 hour
Jerk spice is a traditional Jamaican spice usually used on chicken that is then barbecued in a drum. However the spices used go fantastic with with various other meats as well as fish.
I’ve decided to recreate this spice and also added an additional flavour…. honey, which give it an amazing finish. Sweet and spicy, yet not too overpowering either. I thought it would be great to add this on salmon, seeing as salmon is one of my most favourite fish to have, not only is is easy to cook but it’s also full of good nutrients (B vitamins, Selenium and omega 3 fatty acids) that will help you meet your nutrient needs and reduce the risk of several diseases.
If you follow this recipe you will not be disappointed. Have a go and leave me with your feedback or tag me with your creations over on my Instagram.
Ingredients
500g of salmon fillets or a whole side of salmon
1tsp rock salt
1tsp Dried thyme
1tsp Allspice
1/2tsp ground ginger
1tsp black pepper
1tsp Garlic granules
1 scotch bonnet (finely chopped)
1/2 Lemon
2 Tablespoons of coconut aminos (can substitute for brown sugar)
4 Tablespoons of runny honey
Preparation
Firstly take a small mixing bowl and add all the dry seasonings (salt, black pepper, thyme, allspice, ground ginger, garlic granules) together, mix to ensure they have been combined well.
Use the seasoning mix and spread over the salmon (on both sides) and rub in well.
To the salmon add the finely chopped a scotch bonnets, 2 tablespoons of coconut aminos (or brown sugar) and then squeeze the juice of half a lemon.
Using gloves (because the scotch bonnets are very hot) massage all the wet ingredients into the salmon. Leave the salmon to marinade for 30 minutes - 1 hour.
Use an oven proof pan (I used a cast iron pan) to sear the salmon before putting it into the oven. So, oil your pan with 1 tablespoon of olive oil and set over the hob on medium high heat. Once the pan is hot place the salmon skin side down and cook for 5 minutes until the skin is nice and crispy before placing it into the oven to bake at 180 degrees for 10 minutes.
After 10 minutes have passed, remove the salmon from the oven and place back onto the stove ready to be glazed with the honey.
To the pan add 4 tablespoons of runny honey and about 5 tablespoons of water.
Keep the heat on medium high. You want to combine the jerk juices that will be flowing from the salmon with the honey and water.
After a few minutes you will notice the jerk and honey sauce bubbling and getting thicker. At this point turn the heat all the way down and spend 1-2 minutes simply basing the salmon with the sauce until the salmon is well coated with the rich thick sauce.
Serve with your choice of side.
