JERK

wild-salmon

I prepare the fish this morning.  When I get back home from work, it will be time to start dinner and cook the fish.  I recommend serving the salmon, with a colorful green salad and a baked sweet potato and sweet tea.

JERK SALMON

Jerk is a traditional way of BBQ in Jamaica.  I use Walkerswood Jamaican Jerk Seasoning.  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, lime, papaya, bell pepper and purple onions.

3 pounds salmon, skinless, 1 tablespoon jerk seasoning, 1 ½ tablespoons olive oil, 1 orange and a jar of capers, washed and drained.

Sprinkle olive oil on both sides of the fish, the rub the jerk seasoning on both sides.  Place the fish in a shallow glass baking dish.  Cover with foil and refrigerate for 6 to 8 hours.  Remove from refrigerator allow fish to reach room temperature bake at 350 degrees or until the fish flakes easily with a fork and is golden brown.  When you are ready to serve squeeze the orange juice over the fish  and top the fish with the capers

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