JEREMY'S JERK SALMON ENJOY DAN:

                            JEREMY’S JERK SALMON by CHEF DAN:

 Serves 6

INGREDIENTS:

2 pounds wild caught salmon, cut into 6 portions

4 scallions, bias cut into 1/2-inch-lengths

2-teaspoons Jamaican Jerk

1 jalapeno pepper, diced

1-tablespoon sugar

1-teaspoon EACH ground ginger, cumin, and allspice

2 teaspoon EACH cinnamon, and smoked paprika

1/2-teaspoon cayenne pepper

1/4-cup EACH soy sauce, and lime juice

5 tablespoon olive oil

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Wash salmon and pat dry.

2.   Place in sip lock bag.

3.   Mix scallions and next 11 ingredients + 3 tablespoons oil.

4.   Pour over salmon and refrigerate for about 4 hours.

5.   Remove from oven remove salmon and discard marinate.

6.   Heat 1 tablespoon oil in a skillet over high-heat when sizzling.

7.   Sear salmon fillets on one side about one minute.

8.   Flip and cook until pale pink about one minute.

9.   Transfer skillet to the preheated oven.

10  Bake 6-8 minutes, until salmon flakes easily.

11  Internal temperature should be 145 F.

12  Let rest 3-5 minutes.

13  Serve with asparagus.

ENJOY DAN:                                       BE BRAVE STAND TALL AND EAT FISH!!