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Jerk Salmon

From Statesboro Market2Go

<p>A gorgeous spicy recipe that uses the wild-caught salmon available on Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.chilipeppermadness.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4


Ingredients
FOR THE JERK MARINADE
4 to 6 Scotch Bonnet peppers (chopped)
1 small Onion (preferably red, chopped)
4 to 6 cloves Garlic (chopped)
4 stalks Scallions (ends trimmed)
1/4 cup Soy sauce
1/4 cup Vinegar (white vinegar or apple cider vinegar)
2 tablespoons Olive oil
Juice from 1 large orange
Juice from half of 1 lime
1 tablespoon Freshly grated ginger
2 tablespoons Brown sugar
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1 teaspoon Fresh thyme
1 teaspoon Salt
1 tablespoon Pepper
FOR THE SALMON
4 6 ounce Salmon fillets (skin on if possible)
1 tablespoon Olive oil
1 cup Cherry tomatoes
Extra Scotch Bonnet peppers
Or habanero peppers
Fresh chopped herbs
Spicy chili flakes

Step by Step Instructions
  1. Prepare the marinade by placing all of the ingredients in the marinade section into a a food processor or blender, then blend until smooth.
  2. Cut parallel slits into the salmon skin with a sharp knife. Pour the marinade over the salmon and rub it into the flesh. Cover and marinate for 2 hours.
  3. Remove any excess marinade from the salmon and discard the marinade. Heat a cast iron skillet to medium-high, then add the olive oil. Add the tomatoes and your peppers of choice and stir. Sear the salmon skin side down for 6 to 7 minutes, then stir again. Flip the salmon over and cook the other side for another 6 to 7 minutes.
  4. Garnish the salmon with fresh herbs and chili flakes, then serve.

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