Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

CARIBBEAN JERK ALASKA SALMON AND SPIKED




Source of Recipe


www


List of Ingredients




12 wooden skewers
1-1/2 Tablespoons Caribbean jerk seasoning
2 cloves garlic, minced
1/2 cup brown sugar, divided
1/4 cup fresh orange juice
1/4 cup soy sauce
Carapelli® Extra Virgin Olive Oil, as needed
1-1/2 to 2 pounds skinless Alaska Salmon fillets
1 whole (2 to 3 pounds) fresh pineapple
3 Tablespoons Kosher or sea salt
1 teaspoon chili powder
1/2 teaspoon allspice


Recipe



Prior to grilling, soak wooden skewers in water for at least 30 minutes.

Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil. Lay Alaska Salmon on a cutting board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips. Place the strips in a large resealable plastic bag. Pour jerk marinade over the salmon; seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.

Preheat grill or broiler/oven to medium-high heat. Slice off top, bottom and skin of the pineapple. Cut into 1-inch slices, then cut each slice into 8 to 10 pieces. In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat. Thread salmon and pineapple chunks onto skewers. Place skewers onto a grill or broiling pan brushed with Carapelli® Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until salmon is opaque throughout.