Jerk Grilled Salmon
Salmon fillets are marinated in jerk spices, such as Scotch bonnet peppers, allspice, cinnamon, nutmeg, thyme, and ginger.
Source and licence
"Jerk Grilled Salmon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jerk_Grilled_Salmon, revision 4508849), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jerk_Grilled_Salmon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508849
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 ea. (24 ounces) salmon fillets with skin on one side
- 2 tbsp minced ginger
- 2 Scotch bonnet or habanero peppers, stemmed and seeded if you like
- 1 ½ tsp salt
- 1 ½ tsp freshly-ground black pepper
- ¼ tsp freshly-ground Grains of Paradise, or more pepper
- ½ tsp freshly-ground allspice
- ½ tsp freshly-ground cinnamon
- ¼ tsp freshly-grated nutmeg
- 8 sprigs thyme
- ½ cup olive oil
- A heat-resistant towel tied with twine and soaked in oil
Method
- In a blender or food processor, purée all ingredients except salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.
- Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.
- Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.
- Reapply the grate. Quickly grease the grate with the towel.
- Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.
- Remove to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving warm.