Source: Powerhouse Productions / Powerhouse Productions/CLEO TV
Instructions
Ingredients for Jerk Spice:
4 teaspoons light brown sugar
2½ teaspoons ground allspice
2½ teaspoons kosher salt
2½ teaspoons paprika
2 teaspoons ground ginger
1½ teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground nutmeg
Method:
Stir together all ingredients in a small bowl. Set aside until ready to use
Ingredients for Grilled Salmon:
4 (6- to 7-ounce) center-cut, skin-on salmon fillets (about 3/4 inch thick)
2 teaspoons canola oil, plus more for the grill
2½ tablespoons Jerk Spice
½ teaspoon kosher salt, plus more to taste
Thinly sliced avocado and mango, for serving
Lime wedges, for serving
Method:
Rub salmon all over with oil, then sprinkle evenly with jerk spice and salt, pressing the spice mixture onto the fillets. Let it stand at room temperature while the grill preheats.
Preheat grill to medium-high (400°F to 450°F). Coat the top of the grate with oil; place the salmon fillets, skin side down, on the grate. Grill uncovered and undisturbed, until skin is crispy, 3 to 4 minutes. Flip salmon fillets. Continue grilling, skin side up, until an instant-read thermometer inserted into the thickest portion of the fillet registers 120°F for medium (3 to 4 minutes), or until the desired degree of doneness.
Arrange sliced avocado and mango on plates, and top with salmon fillets. Squeeze a lime wedge over top and season with additional salt to taste. Let rest 3 minutes before serving.
