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, purple onions, capers, and steak fries.

3 pounds salmon, skinless, 1 tablespoon jerk seasoning.

I prepare and season the fish that morning.  Always buy qualify fish.  Make sure you remove the bones. I use my fingers to remove the bones, lightly brush your hand over the top of the fish, you will feel the bones, pull them out. It’s time to season the fish, lightly sprinkle white wine, pepper, parsley, dill, tarragon, and garlic put the fish in a sealed plastic bag and refrigerate. Remove the salmon from the refrigerator, rub the jerk seasoning on both sides.  Place the fish in a shallow glass baking dish.  Cover with foil and refrigerate for 30 minutes.  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.  The fish is done when it is opaque and flakes off easily. When you are ready to serve, put the fish on a platter.  Surround the fish with the pineapple, green and black large seedless grapes cut in half, mango, lime, papaya, bell pepper, purple onions, capers, and steak fries.