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“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

jerk salmon

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


















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