Grilled Island Spice Salmon to lick your fingers!

Since I discovered how tasty is grilled food, any excuse is good to grill fish, meat, poultry, vegetables and even fruit....
Today’s recipe is grilled salmon with a crust made of island spices and thyme, and I owe it to Jack Neilly.
All you have to do is prepare a spice and thyme jerk… But the real "secret" to this juicy filet it to let the jerk to permeate to the fish by cooking it slowly (not directly over the fire) in a covered grill.
This time I served the salmon with grilled asparagus, grilled corn on the cob and grilled pineapple. 
A truly feast of flavor and color. Y guarantee this is the best grilled salmon you can ever have. I hope you like it!
Grilled Island Spice Salmon | Ingredients for 4 portions
4 salmon fillets with the skin
¼ teaspoon of freshly ground black pepper
¼ teaspoon of red pepper flakes
¼ teaspoon of ground cinnamon
¼ teaspoon of allspice
¼ teaspoon of ground ginger
½ teaspoon of dried thyme leaves
¼ teaspoon of paprika
½ teaspoon of brown sugar

Soak some apple wood chips in water.

Heat the grill (better if it’s a charcoal grill.)

In a mortar, add all the spices, thyme, sugar and salt, and muddle.

Spread the spice and thyme jerk over the top of the salmon filets and press with your fingers.

Place the filets on the grill, skin side down.

Add a couple of apple chips to the fire so it will smoke.

Grill the fillets off the direct fire for 12-15 minutes, with the grill covered to smoke the fish.

To print the recipe click here.

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