Jamaican Salmon

Sweet & Sassy Jamaican Wild-Caught Salmon
The wild-caught salmon are running again and you can purchase amazing fresh filets at Wegman's right now. This recipe was shared with me by our very own Personal Chef & Wildtree Rep Drema Apperson. My daughter Jeri who has quite a bit of "flare" in the kitchen added the cinnamon! It was a nice touch.

4 Salmon Filets
1/4 cup Sucanat (you can also use brown sugar, maple syrup or agave nectar)
1 tsp of cinnamon
2 tablespoons Jamaican Jerk Seasoning blend
1 tablespoon WT's Natural Grapeseed oil

Mix together the Sucanat, cinnamon and Jamaican Jerk together. Brush the top of each filet with the grapeseed oil. Sprinkle the seasoning blend on each piece of salmon. At this point you can marinate the salmon or you can prepare it. We marinated ours in the refrigerator for several hours.

When ready to prepare the salmon - heat a heavy skillet -- cast iron works best if you have one. Also heat your oven because step 2 in the cooking process is to place the fish in the oven to finish cooking. Place the salmon face down (skin side up) in the pan for several minutes. Turn the salmon over -- sprinkle each piece with a little more of the seasoning mix and place the skillet (don't put a skillet with a plastic handle in the oven) in the oven or transfer the fish to an oven-friendly baking dish. Cover the pan/dish and allow to sit in the oven between 7-10 minutes to finish cooking. The seasoning blend carmalizes due to the sweetener added to it and forms a crust on top -- it is AMAZING!