Caribbean Jerk Salmon with Fresh Pineapple Salsa

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Jerk, that famously hot, aromatic seasoning blend from Jamaica has its fans - but for those of us that aren't spice fiends it can be downright intimidating, thanks to the fiery Habanero. This quick version features a convenient dry blend instead of the usual wet rub, which imparts a more mellow warming spice to grilled meats. Paired with buttery salmon and sweet-tart pineapple salsa, this is a meal that you're going to want to play on repeat all summer long. 

Caribbean Jerk Salmon with Fresh Pineapple Salsa
Serves 2

INGREDIENTS

  • 1 cup fresh pineapple
  • 1 small shallot
  • 1 Fresno chile pepper (optional) 
  • 2  limes, juice and zest
  • ½ cup fresh cilantro, leaves and stems
  • ½ teaspoon kosher salt
  • 2 6 oz. salmon filets
  • 1 tbsp Jamaican Jerk Seasoning (we like this one from The Spice House)
  • 2 tbsp olive oil
  • 2 cedar planks, pre-soaked for 1-2 hours in tap water

INSTRUCTIONS

  1. First, make the salsa. Chop pineapple into ½-inch pieces, and add it to a non-reactive mixing bowl (glass or plastic works well!) Finely dice the shallot and Fresno chile, if using, and add to the bowl.
  2. Rinse and gently dry the cilantro, separating the stems from the leaves. Add the chopped cilantro to the bowl. Squeeze the juice and zest of one lime into the bowl. Stir everything together and add salt to taste. You can store the salsa in the fridge up to 24 hours before serving.
  3. Next, prepare the salmon. Whisk together remaining lime juice, olive oil, and jerk seasoning together in a shallow container and add salmon, face down. For best flavor, marinate in the refrigerator from 1-6 hours.
  4. When ready to grill, remove the salmon from the marinade, discarding it. Preheat grill to medium indirect heat, about 350 F. Once hot, place the cedar planks on the grates, and gently place filets on top. Cover and cook 10-15 minutes depending on thickness. To check for doneness, insert a cooking thermometer into the thickest part of the salmon. You’re looking for 145 F.
  5. Remove salmon from grill and serve on a platter, or directly on the planks for a fun presentation - just don’t forget the salsa!