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Food To iMPREss
For something that will leave your tastebuds
ngling, why not try this scrump ous recipe –
perfect for a dinner party (that special proposal
dinner?) or just an indulgent treat for two.
What you’ll need
2 salmon fillets
1 lime
4 tablespoons of honey
Jerk marinade
(Try making your own with the ingredients
below! If you’re a bit of a cooking rookie, or are short on
me, you can buy jerk marinade seasoning in a jar at all
good supermarkets – usually in the world foods aisle.)
1 or 2 scotch bonnet peppers, de-seeded
(Or leave the seeds
in if you like it hot! Also make sure you leave some sliced
pepper for garnish.)
10 sprigs of thyme
2 spring onions
2 large cloves of garlic (or 4, depending on taste)
4 cloves
2 teaspoons of salt
6-8 black peppercorns
2 teaspoons of white vinegar
1 tablespoon of brown sugar
1 medium ginger root (or 1
tablespoon of ginger paste)
1 teaspoon of nutmeg
1 teaspoon of cinnamon
2 teaspoons of light soy sauce
1 tablespoon of vegetable oil
Prepara on me: 50 minutes
Cooking me: 8 minutes
Velma Yanney of
Pink Dutch Pot
shares her recipe
for lip-smackingly delicious
honeyed jerk salmon
A TASTE OF HONEY
Method
1.
Blend the jerk ingredients in a blender un l you have a
smooth paste. Using one to two large tablespoons of the jerk
marinade (depending on how hot you like it!), brush this onto
the salmon fillets. Make sure you cover all sides of the fillets.
2.
Place them in a dish and put it in the fridge for 30
minutes. Leftover marinade can be refrigerated for up to a
month in a ghtly sealed jar, if you want to try your hand at
making the recipe again.
3.
While the salmon is marina ng, squeeze the lime and mix
the honey into a bowl and set aside to brush on halfway
through cooking.
4.
Take the salmon fillets out of the fridge and allow them to
reach room temperature for about 15 minutes.
5.
Heat the oven grill to medium heat, and place the salmon
fillets in a lightly oiled dish. Grill for four minutes on the first
side, then take the fillets out of the grill and brush on the
honey and lime. Make sure you turn over the fillets and
brush the other side with the honey and lime as well.
6.
Return to the grill for another three to four minutes,
depending on the size of the salmon fillets – try not to over
cook them!
7.
Remove from the grill to rest, and
pour or brush more of the honey and
lime on the salmon. For the final
touch, sprinkle some of the chopped
bonnet pepper for garnish (op onal)
and serve with wild rice and salad.
The final step? Enjoy!
www.pinkdutchpot.com