Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, April 23, 2012

Pan Fried Jerk Salmon

I love this recipe for jerk salmon, which I found years and years ago at a small natural food store back east. I've lost the recipe card but this recipe comes close. If I buy sockeye salmon, this is how I like to prepare it - its firm flesh holds up to pan frying without falling apart, and I think the jerk sauce compliments its robust flavor very well. This jerk sauce is not spicy - you can add a bit of cayenne pepper to it if you like.

2 tbsp. olive oil
1 large chopped onion
3 large cloves minced garlic
2 bay leaves
2 tsp. chili powder
1 tsp. allspice
1 tsp. dried thyme
1/4 tsp. ground cloves
1/2 tsp. salt, plus more or to taste if desired
splash of lime juice, plus lime wedges to serve
1 lb fresh salmon fillet, skinned and bones removed

Rinse salmon and pat dry. Leave on counter at room temperature while you make the jerk sauce.

Heat 2 tbsp. oil in a large non-stick skillet over medium heat. Add onion, garlic and bay leaves. Cook, stirring frequently, until onion is translucent.

While onion mixture is cooking, combine chili powder through salt. Add this seasoning to the onion mix. Add a splash of lime juice and more oil if needed, up to 1 tbsp., and cook, stirring frequently until fragrant - about 3 minutes. Remove the bay leaves and discard.

Place the fish skinned side up on top of the jerk sauce and cook 4 minutes. Carefully flip the fish over and cook another 4 minutes or until cooked through - fish should flake easily with a fork. Spoon the sauce from around the sides of the pan over top of the fish. Serve immediately.

1 comment:

Ina said...

Erin - this sounds delicious! Great way to have heart healthy salmon!