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.