'Tis season for grillin'
It's midsummer and the grills are fired up all over Jamaica and the diaspora with people hosting or attending barbecues, poolside parties, family gatherings, backyard sessions and picnics.
Not to mention the numerous jerk festivals, roadside jerk trucks and pop-up jerk restaurants in every nook and cranny.
Authentic Jamaican jerk seasonings continue to be an essential companion for cooks and chefs. This week, Food features a recipe that comes from cutting-edge, Jamaica-born New York/New Jersey chef Alton Henry, who has made several television appearances in New York preparing nouvelle Caribbean cuisine.
Grace Grilled Jerk Rub Salmon is a dish that is quick, easy and delicious. Chef Henry told Food that the magic of making this dish work so wonderfully on the grill is that salmon cooks quickly, and the Grace Jamaican Jerk Rub already has all the seasoning and spices required. So the only other ingredient needed for this mouth-watering dish is a little olive oil. And to keep it altogether healthy, the jerk rub salmon can be served on a bed of grilled market veggies and organic greens, or with your favourite side dish.
Grace Grilled Jerk Rub Salmon
The sizzling Grace Jamaican Jerk Rub brings a new and exciting flavour to this salmon dish.
1lb wild caught salmon fillet
1tbs olive oil
3tbs Grace Jerk Rub/Seasoning
1. Rinse salmon under water and pat dry with a paper towel.
2. Cut salmon into two-to-eight-ounce portions, and place in a large bowl.
3. Rub the Grace Jamaican Jerk Rub over the cuts, and make sure the salmon is evenly coated.
4. Marinate salmon for five to 10 minutes before grilling.
5. Preheat grill to 4008F. Place salmon on grill, skin side down first, and grill for four minutes per side, flipping once.
6. Serve over a mÈlange of organic greens and grilled vegetables. Enjoy!