Jerk Salmon
Jerk Salmon
Welcome to the world of jerk, a Jamaican cooking technique that never fails to impress. But where does this captivating culinary tradition come from? Get ready to discover the fascinating history of jerk, a taste journey that could just transform your kitchen into a little corner of Jamaican paradise!
A Spicy Legacy
Jerk has its roots among the Maroons, escaped African slaves who took refuge in the mountains of Jamaica in the 17th century. To survive, they had to store their food without refrigeration. So they developed a cooking method using local spices and smoking techniques. Traditionally, the meat was seasoned with a spicy rub then slowly cooked over a wood fire, often chili wood, to infuse unique smoky flavours.
The classic jerk spice blend includes allspice (or Indian pepper), thyme, green onions, garlic, and above all, Scotch Bonnet peppers (Habanero type) which provide intense and flavourful heat. This mixture, also known as "jerk rub", is the key to this explosion of flavours.
The Delights of the Jerk
So how can you incorporate this spicy treasure into your daily cooking? The beauty of jerk is its versatility. Whether marinating chicken, pork, fish or even vegetables, jerk will bring an exotic and spicy touch to your dishes.
Jerk Salmon Recipe
Ingredients:
4 salmon fillets
2 tablespoons of our Jamaican Jerk Mix
2 chopped green onions
1 tablespoon grated fresh ginger
1 teaspoon of salt
1/2 teaspoon black pepper
2 tablespoons of soy sauce
2 tablespoons of vegetable oil
Juice of 2 limes
Mix the Jerk with all the other ingredients then rub it on the salmon fillets, making sure to coat them well.
Leave to marinate in the refrigerator for at least 4 hours, ideally overnight.
Preheat your oven or barbecue to medium heat. Grill the salmon for about 15 to 20 minutes in the oven at 180° or 5 to 10 minutes on the barbecue, turning regularly until it is well cooked and well caramelised.
Accompany it with vegetables, salads or rice!
Prepare this marinade with chicken or vegetables!
