JERK SALMON

That salmon was such a jerk but he sure tasted good! hahahaha… what… you don’t get it? It’s ok, it’s an inside Caribbean joke. Nevermind! Ha!

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.

It really is so simple to do! My preferred brand of Jerk Marinade is called Walkerswood. You can get mild *no true Caribbean person with self-respect ever buys mild!* or the hot and spicy! Β You slather the marinade on and let it do its thing for a few hours or overnight, if you dare and then you grill or bake over a medium to low heat until finished. Let it rest a bit and then prepare your taste buds for the spicy, savory, melt in your mouth goodness *insert Homer Simpson drool* Easy peasy!

Grilled Salmon and zoodles…caroodles?!?

Ok so I’m not that good with coming up with food names, but its delicious and you should give it a try! It almost felt like summer…until I glanced at the thermometer… Brrrrr *shivers*

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Ingredients

  • 1 1/2 lbs salmon steaks or fillets
Marinade ingredients
  • 2 tbsps lemon juice
  • 4 garlic cloves minced
  • 1 tsp salt
  • 3 tbsps olive oil
  • 1 tsp pepper
  • 3 tsps Cajun seasoning

Directions

  1. Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place salmon on oiled grill at medium heat ( I used a grill pan, too cold to go outside)
  2. Grill for 3 to 4 mins on each side.

The veggie noodle recipe is already in my blog, check it out! Kids *and the big kids* Β love the colors πŸ™‚

P.S. This is my daughter and she is quite the character, while I had my back turned taking pics of the food, she snuck over to the stove and started stuffing her face with salmon… then she quickly covered her face with a mask so I wouldn’t know it was her, but Princess Optimus Prime who stole the fish LOL!!! WTG girl, you really fooled me πŸ˜‰

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SMOKED HERRING FRIED RICE

Sometimes the best dishes have the fewest ingredients, and it’s certainly the case with this dish! After working all day in the cane fields, this is what my grandfather always wanted to eat. At first I despised that smoky fishy smell, but as I grew older *and was forced to eat it enough times*, I started to appreciate that smoky fish smell and the pungent long-lasting flavor.

Imagine my surprise when my 4 year old walked into the kitchen when I was cooking this and said ” MMMMMM what’s that deliciousssss smell?!?.” He has to be out of his little mind!

When I bake cookies, he says nothing, cakes, nothing, pies, nothing…smoked herring and he goes crazy! Maybe he has some of my Caribbean roots after all!

All you need for this dish is some left over rice, sliced onions, habanero pepper *if you’re feisty*, and some smoked herring that’s been soaked to remove some of the salt and chopped into little pieces.

Heat a little oil in your frying pan and saute onions, pepper and smoked herring. Toss in your rice and let it warm through. Easy peasy right?

Give it a try!

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