Jerk Salmon

When I make a batch of Jerk sauce I split it, usually into three batches - it freezes well and you can either cover some meat or fish in the sauce then freeze, or simply freeze the sauce in a freezer bag.

I first happened upon fish 'jerked' in Jamaica a few years back and ever since I have been experimenting and my favourite fish with the jerk treatment absolutely has to be salmon. It's the sweetness of the salmon which completely offsets the aromatic, powerfully punchy hot jerk and makes for a marvellous mouthful.

Sometimes I serve it with the traditional 'rice and pea' combination, but here during my healthy eating and fat fighting regime, I had it with 50g fried cauliflower rice (pepper up with garlic, chilli and spring onions), fresh corn and a selection of green vegetables. It is utterly delicious and completely addictive!

These days I make my jerk sauce in my Nutribullet as it's much easier to clean than my traditional Kenwood blender. 

Jerk Salmon

Here's how: 

• 1 large onion
• 5 cloves garlic
• 50g grated ginger
• 6 Scotch bonnets (including seeds) 
• 2 tbsp dried Thyme
• 1 tbsp Dunne's River All Purpose Seasoning
• 1 tsp allspice
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tbsp orange juice
• Juice of 2 limes
• 4 tbsp Soy sauce
• 100g Brown sugar
• 4 tbsp Olive oil
• 1 tsp salt
• 2 tsp black pepper

Peel and chop the onion roughly and add to Nutribullet or blender. Peel the garlic and add to the onions.

Use plastic gloves if you have them to roughly chop the Scotch Bonnets then add to the blender. Now discard the gloves and wash your hands thoroughly - you really don't want that spice in your eye later!

Add all the other marinade ingredients, place the lid on and blitz to a smooth paste.

Now pour over the salmon, ensuring every part is covered so the sauce really permeates the flesh of the fish. I usually use a throwaway dish for jerk as it can be quite messy, so I tend to marinade in here also. Cover and place in the fridge overnight. If you haven't got that long, then leave the salmon for at least a couple of hours.

Jerk Salmon

When ready to cook the salmon, Remove from the fridge and allow to come back to room temperature whilst heating up the oven to 200 degrees. You want it nice and hot - salmon cooks quickly but you want some nice charred bits on the outside and you won't get that if the oven's not piping hot.

Place into the oven and cook for fifteen minutes. Serve with your choice of accompaniments. Enjoy!

A couple of other ‘jerked’ recipes:

1. Jerk Chicken
2. Jerk Ham

Jerk Chicken

A Picnic Twist

For those of you who read my post on my amazing Jamaican BBQ.

back in June you'll already be familiar with my love of all things Jerk. I have eaten many variations of Jerk Chicken and Pork and have long been searching for a fail-proof recipe, I've tried several but something has always been lacking.
For the recent bank holiday I headed to Brighton for a couple of days with three friends and it was our intention to take a picnic for the first days lunch, each taking something different. I decided I was determined to find a good recipe for Jerk.

After a little Twitter-hunt (as you do) I quickly learned from @tehbus that @FoodStories is, in his words, The Queen of Jerk. Reading her recipe - I thought the inclusion of molasses or sugar was genius - the perfect addition to create sticky sweetness, that has been missing in all other attempts.

However this recipe was missing Soy Sauce which I've seen included in all others including family friends who refuse to divulge their recipes- so I bookmarked Food Stories and carried on my research - disregarding many recipes, I liked one I found here on Jamaica Travel and Culture. With a combination of the two - plus an added ingredient of my own - I came up with what has been my most triumphant Jerk ever - it really was superb, and I'm looking forward to creating again soon.

With thanks to Food Stories and the Jamaica Travel and Culture website for helping me to achieve food heaven - recipe below.

8x Pieces of Chicken on the bone (I prefer legs for this
6 Sliced Scotch Bonnet Chillies (deseeded~)
8 Garlic Cloves
3 Onions, chopped finely
2 Tbsp Thyme
100g Brown Sugar
25-50g Grated Ginger (can use dried)
3 Cloves, ground
1 Tsp Allspice
2 Tsp Cinnamon
2 Tsp Nutmeg
2 Tsp Black Pepper
2 Tsp Sea Salt
1 Tbsp All Purpose Seasoning
4 Tbsp Soy Sauce
4 Tbsp Olive Oil
Juice of 3 Limes
1 Tbsp Orange Juice
1 Tbsp White Wine Vinegar

Put all marinade ingredients into a blender/food processor and blitz until it becomes a rather unattractive looking brown mulch. Place chicken pieces into a marinade bag or dish and cover entirely in marinade. Wear plastic gloves and rub chicken all over on all sides so it's completely immersed.

Cover with tin foil - and place in the fridge for at least 12 hours - 24 is better. Be warned the scent isn't the best in the fridge while this marinates - so try not to have too much in there that this might interfere with.

Once ready to cook - remove chicken pieces and place in an ovenproof dish - removing excess marinade but leaving each piece coated.

Place in a pre-heated over at around 180D and cook for 30 minutes.

Remove and check chicken is cooked (pierce with a knife or skewer and ensure the juices run clear) - if not return to the oven for a further 8-10 minutes or until cooked.

For our picnic I cooled this and served with cooled basmati rice flavoured with lots of chopped Coriander - but this would work just as well with Mint too.

Tip: Use plastic gloves when chopping ingredients as the Scotch Bonnets are incredibly hot.

This worked perfectly as a alternative cold picnic dish - however the other, more traditional way to have this which is also gorgeous - is served hot from the oven with delicious 'Rice and Pea'. I've also made this and the method is simple. Just cook your preferred rice (I normally use Basmati) in Coconut Milk instead of water - season and add the 'pea' element, kidney beans, about half way through cooking. Drain and serve - delicious.