JERK SALMON
Multiexport Foods
1
½ lb Multiexport Foods fresh salmon fillet
4
scallions, chopped
2
garlic cloves, minced
1
jalapeño pepper, seeds and ribs removed, diced
1
Tbsp brown sugar
1
tsp thyme
1
Tbsp ground ginger
1
Tbsp allspice
2
tsp cinnamon
2
tsp smoked paprika
½ tsp cayenne pepper, or to taste
2
tsp sea salt
¼ cup soy sauce
6
Tbsp olive oil, divided
Juice of 2 limes (about ¼ cup)
Rinse salmon; pat dry. Cut into 4 (6-oz) portions.
Place in a large zip-close bag.
Mix scallions, garlic, jalapeño, sugar, thyme, spices,
salt, soy sauce, 4 Tbsp olive oil and lime juice. Pour
over salmon and seal bag; turn bag over to evenly
coat salmon. Marinate 2 to 4 hours.
Preheat oven to 400 F. Heat remaining oil over high
heat in an ovenproof skillet. Sear salmon on one side
about 1 minute. Flip and cook until pale pink, about
1 more minute.
Transfer skillet to oven; bake 6 to 8 minutes, until
salmon flakes easily (145 F internal temperature).
Allow salmon to rest 3 to 5 minutes.
Makes 4 servings.
Cover
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