Recipes

4 SERVINGS – COOK TIME: 20 MINUTES

A SCRUMPTIOUS SMOKY SALMON WITH NUANCES OF RIPE MANGO TO BALANCE THAT EARTHY JERK BARBECUE FLAVOUR.

Ingredients:
4 (6-8 OZ) SALMON FILLETS
SALT AND PEPPER TO TASTE
3 TABLESPOONS OLIVE OIL
360 ML ISLAND GURL MANGO JERK SAUCE
LEMON SLICES FOR GARNISH
THYME SPRINGS FOR GARNISH
2 CEDAR GRILLING PLANKS – SOAKED IN WATER FOR 2 HOURS (OPTIONAL)

Method:
SEASON THE FILLETS ON BOTH SIDES WITH SALT AND PEPPER. PLACE SEASONED SALMON IN MEDIUM BOWL WITH 1 CUP OF ISLAND GURL JERK SAUCE. COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 1 HOUR TO MARINATE.
PREHEAT THE GRILL (OR OVEN TO 350 F IF NOT USING PLANKS, LINE BAKING SHEET WITH PARCHMENT PAPER) TO 400 F. PLACE THE SOAKED PLANKS ON THE GRILL FOR 5 MINUTES TO START SMOKING PROCESS.
PLACE SALMON ON TOP OF THE PLANKS, COVER GRILL AND COOK FOR 15 MINUTES BASTING OCCASIONALLY WITH ADDITIONAL ISLAND GURL JERK SAICE OR UNTIL THE INTERNAL TEMPERATURE READS 145 F.
IF BAKING IN OVEN, ADD SALMON TO LINED SHEET PAN AND BAKE FOR 15 MINUTES WHILE BASTING OCCASIONALLY WITH ADDITIONAL ISLAND GURL JERK SAUCE OR UNTIL THE INTERNAL TEMPERATURE READS 145 F.
SERVE WITH RICE, PASTA, POTATOES OR A SIDE SALAD.