Today I will bring to your kitchen the rich and tropical Jamaican Jerk flavor.
Jerk refers to the way that a meat, either chicken, beef, pork, goat, fish, or even vegetables or fruit is seasoned and cooked. The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and scotch bonnet peppers, also known as habanero, plus additional herbs and spices (sometimes up to 30 or more) usually including thyme, garlic, cinnamon, scallions, and nutmeg. Sometimes the dry seasoning mix is rubbed into the meat, sometimes the meat is left to soak overnight in a wet marinade. The meat is then marinated and slow smoked over pimento wood. Pimentia o pimento is a Spanish word for pepper and early European explorers mistook this for black pepper, so they called it pimento.
Let's make an easy but delicious jerk marinade and use it for salmon stakes, that you can have either for lunch or dinner.
You can serve the salmon steaks with Mamina's Mango-Cilantro Salsa
4-6 salmon steaks
1/2 cup olive oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 tsp ginger powder
3 cloves garlic, coarsely chopped
1 tsp finely chopped fresh thyme
2 tbs red wine vinegar
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
Pinch ground cloves
1 tsp ground allspice
1/2 teaspoon salt
1/4 tsp freshly ground black pepper
1 tsp fresh lime juice
2 tbsp orange juice
In a blender or food processor, place all the ingredients except the salmon steaks. Blend well. Place the salmon steaks in a medium bowl (or a Ziploc bag), pour the marinade over the salmon cover and refrigerate for at least 2 hours. Preheat boiler and place fillets on a large baking sheet with nonstick foil. Broil without turning until salmon is cooked through and flaky.