A healthy outside starts with a healthy inside!

Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

jerk salmon

Thursday, April 25, 2019
1½ lb fresh Salmon filet
4 scallions, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeds and ribs removed, dices
1 Tbsp brown sugar
1 tsp thyme
1 Tbsp ground ginger
1 Tbsp allspice
2 tsp cinnamon
2 tsp smoked paprika
½ tsp cayenne pepper, or to taste
2 tsp sea salt
¼ c soy sauce
6 Tbsp olive oil, divided
Juice of 2 limes ( about ¼ cup)

  Rinse salmon, pat dry. Cut into 4 (6 oz) portions. Place in a large zip-close bag.

Mix scallions, garlic, jalapeno, sugar, thyme, spices, salt, soy sauce, 4 Tbsp olive oil and lime juice. Pour over salmon and seal bag; turn bag over to evenly coat salmon. Marinate 2 to 4 hours.

Preheat oven to 400F. Heat remaining oil over high heat in an ovenproof skillet. Sear salmon on one side about 1 minute. Flip and cook until pale pink, about 1 more minute.

Transfer skillet to oven, bake 6-8 minutes, until salmon flakes easily ( 145 F internal temperature). Allow salmon to rest 3-5 minutes. Makes 4 servings.

Recipe courtesy of Multiexport Foods

Recent Posts


pasta cashew parsley breakfast nachos breakfast carrots summer coconut sugar banana split stir-fry dr axe Citrus Roasted Shrimp tomato paste casserole Italian seasonings vanilla bean soup tilapia bell pepper croutons Wraps Broccoli thyme pear fresh sage roasted veggies cloves apple cider vinegar clove chicken salad roasted Roasted Brussels Sprouts spicy salmon bell peppers Ginger heavy cream avocado salad garbanzo beans Lemon juice yogurt tomato juice Fruit Smoothie Bartlett pears gnocchi Arugula lemon banana Beet-and-Apple Salad curry powder oregano greek yogurt avocados zucchini bacon peppers cambozola pumpkin puree Shallot pomegranate molasses gluten free Chicken and Broccoli Stir-Fry cauliflower crust Organic 3-Bean & Vegetable Soup oranges scallops Cauliflower Pizza spinach macaroni salad blueberries black bean Kiwi raisins protein powder hash browns kalamata olives paprika almond butter Salmon garlic quinoa Reggiano Cheese red wine vinegar mayo cheese Budda Bowl goat cheese dressing Southwestern Salsa potato brussel sprouts Almonds white wine vinegar gorgonzola chicken broth Honey Chipotle sandwiches Guacamole Toast Chicken quesadillas Glaze rosemary onion Easy Frittata sweet potatoes strawberries cranberries chili medjool dates Cinnamon pecans ACV walnuts eggplant Giada's Herbed Quinoa Roast Chicken hoisin sauce sourdough bread chia seeds pastry cream roasted carrots MACA butter mushrooms apricots eggs tomatoes apple lemon zest sweet potato cumin vegetables Lemon Sage Tilapia ham Carrot beets peaches berries olive oil almond milk cucumber sunflower seeds pie crust Squash Zucchini Parmesan Crisps pomegranate cashews Gruyère cheese roasted beets Gazpacho pistachios pumpkin horseradish chard leaves cucumbers croissants Guacamole green beans hummus honey lime Salsa tahini white beans sage leaves grapes