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Jerk Salmon
Dinner Caribbean

Jerk Salmon

4.0

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Place salmon in a large bowl with ice-cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
  2. 2 Rinse salmon in ice-cold water and lemon juice. Pat dry with a paper towel.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
  5. 5 Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
  6. 6 Heat oil in an oven-safe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
  7. 7 Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

By Cooking With Tammy

Pineapple Jerk Chicken
Dinner

Pineapple Jerk Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Prepare rice according to package directions.
  2. 2 Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
  3. 3 Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
  4. 4 Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
  5. 5 Serve jerk chicken mixture over cooked rice.

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