Monday, March 19, 2012

Jamaician Jerk-ish Salmon

I decided to make Salmon for dinner tonight and wanted a Jerk-style sauce. I did not have any scotch bonnet peppers (a hot pepper that is irregularly shaped), so I can't really call this a Jerk sauce, but its close and good.

You can either marinate your salmon in it or just cook it with it. I didn't marinate, but I imagine that would really enhance the flavor.

I served my Salmon with plain rice and a serving of steamed broccoli, my favorite :)

For the sauce: (You may adjust to your taste. I have this issue when I cook, I do not usually measure ingredients, I just make a guesstimate on what I put in-my apologies!)

This makes (2) servings

*1/4 cup ground allspice

*1/3 cup brown sugar, packed

*1 tbsp soy sauce

*1 small bunch green onions, chopped

*1/2 tsp cinnamon, ground

*1/3 tsp nutmeg, ground

*1/3 tsp thyme, ground

*1/2 of a green, yellow or red pepper (I used green), chopped

*salt and pepper to taste

*water to add moisture

*1 tsp molasses

*pinch of onion powder

*orange zest or a couple tsp orange juice

1. Combine all ingredients except water in a blender or food processor.

2. Slowly, add water if more moisture is needed. You can make the sauce as thin or thick as you like, thinner works better if you are using it as a marinade. You want it to be smooth and free of chunks.

To marinade:

Place meat (would work good on chicken, steak or fish) in a shallow dish or plastic bag, add sauce, marinade overnight in the fridge for best flavor. Toss out or COOK and remaining sauce. Do NOT save.

To use in cooking:

Cook meat first, then add towards end, and simmer.

Enjoy <3


1 comment:

  1. Thanks for the great recipe idea, Chrissie!! I am DEFINITELY going to have to try this out :)

    Thank you, also, for linking up to tasty tuesday!! Yay <3



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