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Jamaican Jerk Salmon
Jamaican Jerk Salmon
This salmon can be prepared multiple ways. To bake, preheat your oven to 400 degrees. A 1lb 1” thick piece will take about 12 minutes. Leaving the fillet whole works best for baking. The pan sear this salmon, sauté in a little olive oil over medium high heat for 3 minutes skin side up. Flip it over and cook for 5 more minutes. To grill the salmon, cook for 5-6 minutes skin side up over the coals. Flip it and cook for 8 more minutes. To broil the salmon, cook for 5 minutes skin side up 6” from the broiler. Flip it and cook for 3 more minutes. When I pan sear, grill, or broil my salmon, I like to cut the fillets into 2-3 portions. It is a little easier to handle in these types of cooking situations.
Ingredients
- 1 lb salmon fillet
- 2 tsp olive oil
- 1 tbsp Jamaican jerk seasoning
Instructions
- Marinate the salmon fillet with the olive oil and jerk seasoning for 10 minutes.
- Preheat your oven to 400 degrees. Place the salmon on a rack on a baking sheet lined in foil. Bake for 12 minutes.
- Serve with your favorite side dish.
Jamaican Jerk Seasoning
This is a very basic recipe to make your own Jamaican Jerk Seasoning instead of buying a store bought one. You can adjust the amounts of the spices to your liking if you want. Don’t like spicy? Leave out the cayenne. Want it spicier? Add more cayenne or use habanero pepper powder and adjust to your taste buds.This seasoning is great on all types of meat!. I have used this seasoning on pork ribs, pork chops, pulled pork, pork tenderloin, chicken, turkey, tilapia, salmon, swordfish, plantains, potatoes, etc.
Ingredients
- 1 1/2 tbsp onion powder
- 1 1/2 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp dried thyme
- 1 tsp white pepper
- 1/2 tbsp cinnamon
- 1 tbsp allspice
- 1 tbsp smoked paprika
- 1/2 tbsp nutmeg
- 3 tbsp brown sugar
- 1 tbsp chicken bouillon
- 1 tbsp cayenne pepper
Instructions
- Combine all ingredients together in a jar. Close the lid and shake until all are mixed together. Enjoy on pork, chicken, turkey, fish, and vegetables.
Lemongrass Chicken
Lemongrass Chicken
Lemongrass chicken in 5 minutes, not counting marinating time. This might be the easiest recipe to cook on this website. The only real important thing to take note is to make sure that the chicken is sliced no thicker than 1/4” thick. You want this to cook fast. Putting the chicken in the freezer for a few minutes just to firm it up makes thin slicing a lot easier.
Ingredients
- 3/4 lb boneless skinless chicken breast or thigh thinly sliced
- 1 stalk lemongrass finely chopped
- 10 lime leaves torn
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp flour
- 1 tbsp sugar
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together. Make sure that the lemongrass is finely chopped.
- Slice the chicken as thin as possible. By thin, I mean 1/4” thick or les. If you put your chicken breast in the freezer for a few minutes to firm it up, it makes slicing it a lot easier. Marinate for 30 minutes.
- Heat up cooking oil in a wok or sauté pan over high heat. Add in the chicken, constantly moving around in the pan. This will only take 5 minutes to cook.
- Serve with steamed rice.
Red Curry with Chicken
Red Curry with Chicken
This Thai red curry is very simple to make. You can use any protein that you’d like. Beef, pork, shrimp, tilapia, duck, and tofu all work great in this. If you aren’t a fan of snap peas or bell peppers; potatoes, green beans, mushrooms, or squash are suitable replacements.
Ingredients
- 1 1/2 cups coconut milk
- 6 tbsp curry paste
- 1 lb boneless skinless chicken thighs cubed
- 3 tbsp fish sauce
- 1 cup chicken stock
- 2 tbsp palm sugar
- 1 cup thai basil chopped
- 1 cup sugar snap peas
- 1 cup red bell pepper julienned
Garnish
- thai basil
- 2 thai red chilies finely chopped
Instructions
- Cut up chicken thighs into cubes. Marinate with 1 tbsp of the curry paste. Set aside.
- Mix together the curry paste and 1/2 cup of the coconut milk in a large saucepan or wok over medium high heat. Simmer for a couple of minutes.
- Stir in the rest of the coconut milk, fish sauce, chicken stock, palm sugar, and marinated chicken thighs. Simmer on medium heat for 8-10 minutes.
- Add in the snap peas and red bell pepper. Simmer for another 8-10 minutes.
- Turn off the heat. Stir in the Thai basil.
- Serve with steamed jasmine rice. Garnish with more basil and diced Thai chilies.
