JERK SALMON

Jerk is a traditional way of BBQ in Jamaica.  I use Walkerswood traditional Jamaican Jerk Seasoning.  Use this seasoning sparingly is hot, spicy and GOOOOOD.  This dish presents well; place on a platter and surround the fish with slices of fresh fruit and vegetables.  I recommend pineapple, green and black large seedless grapes cut in half, mango slices, lime wedges, papaya slices, bell pepper and purple onions slices.

3 pounds salmon fillet, skinless, 1 1/2 tablespoon jerk seasoning, 1 ½ tablespoon olive oil

Sprinkle olive oil on both sides of the fish.  Rub jerk seasoning on both sides of the fish. Put fish in a shallow glass pan.  Cover with foil and refrigerate for 1 hour. Remove from the refrigerator allow fish to reach room temperature then bake at 350 degrees for 4-6 minutes or until fish flakes easily with a fork.