Jerk Salmon Recipe

🧂 Ingredients

• 4-6 Scotch Bonnet peppers

  chopped
• 1 small red onion

  chopped
• 4-6 garlic cloves

  chopped
• 4 stalks scallions

  ends trimmed
• 1/4 cup soy sauce
• 1/4 cup vinegar

  use white vinegar or apple cider vinegar to your preference
• 2 tablespoons olive oil
• Juice from 1 large orange

  about ¾ cup orange juice
• Juice from half a lime
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon dried thyme

  or use fresh if available
• Salt and pepper to taste

  I usually use 1 teaspoon salt and 1 tablespoon black pepper
• 4 6-ounce salmon fillets

  skin-on
• 1 tablespoon olive oil
• 1 cup cherry tomatoes
• Extra Scotch Bonnet peppers, or use habanero peppers
• Fresh chopped herbs, spicy chili flakes

Instructions

• 1 For the marinade, add all of the ingredients to a food processor or blender and
  process until smooth.
• 2 Score parallel lines across the salmon skin with a sharp knife. Set it into a
  large dish.
• 3 Pour the jerk marinade over the salmon and rub it into the flesh. Cover and
  marinate for 2 hours in the refrigerator.
• 4 When ready to cook, remove salmon, tap off any excess marinade, and discard the
  marinade.
• 5 Heat a large cast iron pan to medium-high heat and add the olive oil.
• 6 Add cherry tomatoes and whole Scotch bonnet peppers to the pan and stir.
• 7 Sear the salmon, skin side down, for 6-7 minutes, or until the fat begins to
  render and the skin becomes crispy.
• 8 Stir the tomatoes and peppers.
• 9 Flip the salmon and cook another 6-7 minutes, or until salmon cooks through to
  your liking.
• 10 Garnish with chili flakes and fresh herbs and serve.

Nutrition Info