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 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