Margaritaville Jerk Salmon
Salmon rubbed with their signature sweet and spicy Jerk spices; skillet-seared and finished in the oven with Jerk BBQ sauce – served with a side of mango chutney.
Start with your Mango chutney – when made a couple hours ahead the flavors meld and it’s so tasty!
Combine:
1 ripe mango, diced
2 T. white onion, diced
2 T. red bell pepper,diced
2 T. Anaheim chile, diced
1 1/2 t. sugar
1 t. lime juice
1/4 t. curry powder
1/8 t. salt
Mix well; cover and refrigerate.
To make the Jerk seasoning, combine:
Jerk Seasoning – Combine in small bowl -
2 t. dark brown sugar, packed
3/4 t. salt
1/4 t. dried thyme
1/2 t. ground black pepper
1/2 t. paprika
1/2 t. crushed red pepper flakes
1/4 t. ground allspice
1/4 teaspoon ground cayenne pepper
The Jerk BBQ sauce is quite simple – add a little (about 1 t.) Jerk seasoning to either ½ c. Cattleman’s golden Honey BBQ Sauce or KC Masterpiece Honey BBQ Sauce. Once again – combined ahead of time will enhance the flavor.
This recipe will yield 4 6-oz. skinless salmon filets
To prepare: Preheat oven to 425*F.
Place fillets in an oven-proof skillet adding about 1 t. vegetable oil to the pan. Heat the pan, add the oil, heat the oil, add the filets. Sprinkle both sides of the filets with Jerk seasoning. Sear the top of the filets (not the flat side) for 2 – 3 minutes or until browned; flip and place oven-proof skillet in preheated oven for 6 to 7 minutes until cooked through.
Place each filet on serving dish and brush with BBQ sauce. Serve with Mango chutney on the side with extra BBQ sauce, if desired.
Round out your meal with rice and and steamed veggies.