It has been a while since we have cooked up anything really spicy around here, so this past weekend was all about Jamaican Jerk. Ribs, sweet potatoes, slaw, chicken, beans and even fish. Not just any fish, but fresh catch, sockeye salmon.

OK you might be saying, “But Chili, how did a salmon, indigenous to the Northwest, find it’s way to Jamaica?”. It swam! Just kidding of course. Red Snapper, not salmon, is commonly jerked at roadside huts in Jamaica but that is only because of geography. Not to “Dis” Snapper mind you.

Salmon as well as fish in general taste great jerked and cooked over a smoky pit or grill. Normally when people think jerk they think heat and yes, jerk can be very hot. But not always. Figuring we were grilling a somewhat delicate fish I thought we should tame the heat just a bit.

By utilizing this authentic jerk rub recipe, which contains much less heat than a jerk marinade, we allow the depth of jerk seasoning to come through. Just spicy enough for the fresh mildly briny sweetness of the salmon. We also used this jerk rub or “jerk dry seasoning mix” on the side dishes as well. Baked sweet potato fries, grilled pineapple and jerk slaw, all of which will be staring in an upcoming recipe post. So stay tuned!

INGREDIENTS:

For the dry jerk seasoning, mix all together (you can bookmark this recipe here)

• 1 tablespoon dried onion flakes
• 2 teaspoons ground dried thyme
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 teaspoons sugar
• 1 teaspoon fresh ground pepper
• 1 1/2 teaspoons cayenne (just 1 teaspoon for less heat)
• 2 teaspoons dried chives or dried green onions

For the fish and honey ginger sauce

• 1 – 2 lbs of salmon filets
• 2 tablespoons olive oil
• 1 cup tamarind nectar (sub guava or pineapple nectar if you can’t find tamarind)
• 2 tablespoons honey
• 1 tablespoon fresh grated ginger
• 1 tablespoon soy sauce
• 2 tablespoons of the dry jerk seasoning above, plus more to sprinkle onto the salmon
• 1 teaspoon cornstarch
• 2 tablespoons cold water
• 1/4 cup whole allspice berries, (optional) soaked in water for 20 minutes
• 1/2 cup apple wood chips, (optional) soaked in water for 20 minutes

PREPARATION:

1. Cut the salmon into 4 equal portions and rub each with the oil and then sprinkle on a healthy amount of the dry jerk seasoning.

2. Sauce time. Heat the nectar and honey in a sauce pan over high heat. Allow it to reduce by 1/3 then reduce heat to low and add the ginger, soy sauce and 2 tablespoons of the dry jerk seasoning and stir. Now make slurry by mixing the cornstarch and water in a small bowl. Slowly pour this slurry into the nectar honey mixture while whisking constantly. Continue to whisk until thickened. Set aside.

3. Set up your grill for indirect heat. When grilling jerk anything, I love to soak apple wood chips (since I can find pimento) and whole allspice berries in water then wrap in a foil pack, poked holes in the pack and then throw it on the hot coals. You can use a smoker box if you have a gas grill. Preheat your grill to medium high heat and allow the chips to begin to smoke. Lubricate the grill grates and place the salmon skin side down on the indirect portion of the grill. Close the lid and cook for about 4 – 6 minutes. It all depends on your potion size but you know it’s done when it is flakey and just cooked in the center. Don’t over cook it please. I like to gently lift the salmon flesh away from the skin when serving. It should come off pretty easily but you can serve it with the skin side down. To serve, spoon about 2 tablespoons of the sauce over each filet.

Serves 4

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