J amaican Jerk Salmon – Spicy glazed salmon with tons of flavor, paired with crispy jerk potatoes and wilted spinach. A complete meal that would excite your tastebuds. It’s quick, it’s easy and it’s luscious.

Father’s day is this Sunday and for the first time ever I have a menu planned. It’s never happened, I usually just “wing” it or we eat out. My son came up with the menu this time; he wants to use his “special spice” Jerk seasoning, which we made together to make something special for his dad.

It comes with a catch; he would need to get him a gift, what kind of gift I asked? – a toy car. And he insists, his teacher told him it would be very inconsiderate to not get dad something he “really likes”. Then he asks me if I knew what the word inconsiderate means. The world of kids revolves around them.

We chose salmon because hubby wants to stick to his healthy diet; he gained a lot of weight lately (quit smoking) and took up another vice (binge eating).

He even added this Oven Baked Salmon here on his top fave dish. It’s moist, flaky and highly-seasoned, too, with lemony spicy kick. Perfect for fancy mid-week dinner or family weeknight meal.

Lets talk about this salmon, it is quick and easy to put together, any day of the week, not just Father’s Day. In fact, it is a great weeknight meal. But I had to make it extra special for Father’s Day – adding a pineapple glaze. The sweetness of pineapple glaze balances out the blend of spices in this healthy, tasty recipe and I’m thrilled with the outcome.

The salmon only takes minutes to make, not a big deal at all. Just season the salmon with the jerk spices and it is ready to go on the grill, pan-grill or skillet. While the salmon cooks, get the glaze going so it is ready when the salmon is ready. This is equally delicious without the glaze – so you may leave it out.

I like to use skin-on salmon it helps keep the salmon, moist, in tact and is quite visually appealing and oh-so-tasty! You may remove the skin if you like.

When it comes to side I got you covered too, with these baked jerk potatoes with it. You can use sweet potatoes or regular potatoes. Throw in some wilted spinach and you are set.

Enjoy!!

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Jerk Salmon and Potatoes Jamaican Jerk Salmon- Spicy Glazed salmon with tons of flavor , paired with crispy Jerk Potatoes and Wilted Spinach. A complete meal that would excite your tastebuds. It’s quick, it’s easy and it’s Luscious. 5 from 3 votes Prep: 15 mins Cook: 45 mins Total: 1 hr Caribbean Servings 3 Ingredients Jerk Salmon 2 -3 Salmon steaks room temperature (4-6 ounce) 2 -3 Salmon steaks room temperature (4-6 ounce)

2-3 Tablespoon Jerk Seasoning Homemade here 2-3 Tablespoon Jerk Seasoning Homemade here

Salt and pepper to taste Salt and pepper to taste Pineapple Rum Glaze ½ cup pineapple Juice ½ cup pineapple Juice

3 Tablespoon dark rum 3 Tablespoon dark rum

2-3 unsalted butter 2-3 unsalted butter

¼ cup brown sugar ¼ cup brown sugar

½ teaspoon siriracha ½ teaspoon siriracha Crispy Baked Jerk potatoes 1-2 Potatoes Sweet or Regular 1-2 Potatoes Sweet or Regular

1-2 Tablespoon potato starch optional 1-2 Tablespoon potato starch optional

1-2 tablespoons coconut or any cooking oil 1-2 tablespoons coconut or any cooking oil

½ -1 teaspoon Jerk spice ½ -1 teaspoon Jerk spice

Salt to taste Salt to taste Wilted Spinach 1 bag of spinach 12ounce or more 1 bag of spinach 12ounce or more

2 Tablespoons Cooking oil 2 Tablespoons Cooking oil

Salt and pepper to taste Salt and pepper to taste Instructions Pineapple Rum Glaze Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and rum. Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes. Whisk vigorously if it sauce separates. Jerk Salmon Brush salmon lightly with the oil, then season with salt and pepper. Followed by the Jerk Spice Seasoning

Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.

Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached Crispy Baked Jerk potatoes Preheat oven to 425 degrees F.

Scrub potatoes, clean and cut them into desired shape – the thinner the cut, the less time to cook - make sure they are even for even cooking.

In a large bowl mix with potato starch until thoroughly combine. Remove shake off the excess potato starch. Add the oil toss to combine.

Spread the potatoes in a single layer over a baking sheet. You may have to use two, depending on the quantity.

Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes you have to check on them every 5 minutes.

Allow cooling slightly, and serving immediately. Witled Spinach Place a skillet over medium heat, and then add oil. Then add spinach in the pan, turn the spinach around until it is wilted. It takes less than 2 minutes. If making a large amount, or using a small skillet then you have to do so in batches remove, salt and pepper then serve warm Tips & Notes: Jamaican Seasoning

1½ Tablespoon onion powder

1½ Tablespoon garlic powder

1-tablespoon ground ginger spice

2 tablespoons dried green onion flakes (optional)

1 Tablespoon dried thyme

1 teaspoon freshly ground white pepper

½ tablespoon cinnamon spice

1 tablespoon ground all spice

1 Tablespoon smoked paprika

½ Tablespoon ground nutmeg spice

2 -3 Tablespoons coconut sugar (replace with brown sugar)

½ - 1 Tablespoon vegetable, chicken, Maggie powder (bouillon) optional

1 Tablespoon or more Hot pepper (Chili, cayenne pepper, pepper flakes) Adjust to suit taste buds Instructions

1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined

2. Store in any airtight container (or zip lock bag) and start adding to your proteins and vegetables Nutrition Information: Calories: 378 kcal (19%) | Carbohydrates: 41 g (14%) | Protein: 10 g (20%) | Fat: 16 g (25%) | Saturated Fat: 6 g (38%) | Cholesterol: 22 mg (7%) | Sodium: 149 mg (6%) | Potassium: 710 mg (20%) | Fiber: 4 g (17%) | Sugar: 22 g (24%) | Vitamin A: 1710 IU (34%) | Vitamin C: 12.8 mg (16%) | Calcium: 64 mg (6%) | Iron: 3.9 mg (22%)