Jerk Salmon & Veggies

April 27, 2020

 

Recipe: Jerk Salmon & Veggies

 

 Serves: 3 |  Preparation time: 15 minutes |  Cooking time: 45 minutes

 

Ingredients: 

 

Jerk Salmon

 

Pineapple Rum Glaze

 

Crispy Baked Jerk potatoes

 

Spinach

  • 1 bag of spinach 12 ounce or more

  • 2 Tablespoons cooking oil

  • Salt and pepper to taste

 

 

Directions:

 

Pineapple Rum Glaze

  1.  Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and rum. Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes. Whisk vigorously if it sauce separates.

 

Jerk Salmon

  1. Brush salmon lightly with the oil, then season with salt and pepper. Followed by the Cool Runnings Jerk Seasoning (Mild).

  2. Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.

  3. Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached.

 

Crispy Baked Jerk potatoes

  1. Preheat oven to 425 degrees F.

  2. Scrub potatoes, clean and cut them into desired shape.

  3. Spread the potatoes in a single layer over a baking sheet. You may have to use two, depending on the quantity.

  4. Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes you have to check on them every 5 minutes.

  5. Allow cooling slightly, and serving immediately.

 

Spinach

  1. Place a skillet over medium heat, and then add oil. Then add spinach in the pan, turn the spinach around until it is wilted. It takes less than 2 minutes. Add salt and pepper and serve warm.

 

 

 

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