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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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