Spicy and sho’nuf delicious.  This dish presents well; place on a platter on top of spring greens 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 lbs. salmon fillet, skinless, 1T. Walkerswood jerk seasoning, 1 ½ T. olive oil, 2 1/2 T. silvered almonds.

Rub jerk seasoning on both sides of the fish, sprinkle with olive oil. Put the salmon pieces in a shallow glass pan.  Cover with foil and refrigerate for 6 to 8 hours.  Remove from the refrigerator allow fish to reach room temperature bake at 350 degrees until the fish flakes easily with a fork.  While the fish is cooking roast the almonds in a shallow pan with 1 tablespoon of salted butter.  Sprinkle the almonds on top of the fish when you serve it.

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